Get ready to serve up this creamy soup as a starter for your next harvest dinner.

Prep icon
PREP 20 min
Cook icon
COOK 40 min

Ingredients

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WATCH HOW TO MAKE IT

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Instructions

Step 1

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.​

Step 2

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.

Step 3

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.

Step 4

Ladle into soup bowls and sprinkle with bacon, cheese (if using), and parsley.

Cook’s Tip

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

Nutritional info per serving:

1/6th Recipe
Calories 250
Fat 14 g
Calcium 60 mg
Sodium 420 mg
Carbohydrates  24 g
Fibre 4 g
Protein  7 g