• 8 oz (250 g) bacon slices, chopped
  • 2 tbsp (30 mL) butter
  • 4 small sweet potatoes (about 2 lb/1 kg), peeled and chopped
  • 3 potatoes (about 1 lb/454 g),
  • peeled and chopped
  • 2 carrots, chopped
  • 2 onions, chopped
  • 5 cloves garlic, chopped
  • 1 tbsp (15 mL) dried sage leaves or
  • 1 tsp (5 mL) ground sage
  • 7 cups (1.75 L) chicken broth
  • 1 cup (250 mL) 35% whipping cream
  • 1/4 tsp (1 mL) each salt and pepper
  • 3/4 cup (175 mL) shredded marble cheese (optional)
  • 3 tbsp (45 mL) chopped fresh parsley

Creamy Sweet Potato and Bacon Soup

Two grey soup bowls with creamy sweet potato soup with bacon crumbled on top


  • In a soup pot, cook bacon over medium high heat until crispy. Remove with slotted spoon to paper towel lined plate. Reduce heat to medium; discard all but 2 tbsp (30 mL) of the bacon fat. Add butter to pot.
  • ​Stir in sweet potatoes, potatoes, carrots, and onions and cook for about 10 minutes or until onions start to soften. Stir in garlic and sage; cook for 1 minute. Pour in broth and bring to a simmer. Cover and simmer for about 25 minutes or until vegetables are very soft.
  • Using an immersion blender, puree soup. Alternatively, ladle into blender or food processor in batches to puree. Stir in cream, salt, and pepper and heat through.
  • Ladle into soup bowls and sprinkle with bacon, cheese (if using), and parsley.

Tip: Soup can be made up to 2 days ahead and reheated over medium low heat.


Calories 250
Protein 7 g
Carbohydrates 24 g
Fat 14 g
Fibre 4 g
Sodium 420 mg
Calcium 60 mg

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