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

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PREP20 min
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Cooking40 min
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Ready in1 h



  1. Step
    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.​
  2. Step
    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.
  3. Step
    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.
  4. Step
    Ladle into soup bowls and sprinkle with bacon, cheese (if using), and parsley.

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