Bacon Rosemary Sweet Potato Soup

Bacon Rosemary Sweet Potato Soup - Part of what makes this comforting soup so simple is that it can be made in either a pressure cooker OR a Crock Pot. It's also full of flavor and nutrition! #RealFood #CleanEating #ComfortFood #HealthyRecipes

Bacon Rosemary Sweet Potato Soup - Part of what makes this comforting soup so simple is that it can be made in either a pressure cooker OR a Crock Pot. It's also full of flavor and nutrition! #RealFood #CleanEating #ComfortFood #HealthyRecipes

 

Don’t you just love soup? It’s comforting on a cold day, you can add tons of nutrition and veggies with minimal effort and it can be cooked in either a pressure cooker OR a Crock Pot. Soup really is the perfect meal in the winter and fall months. We shared our Chicken Soup with Parsley Thyme Dumplings last week and think it’s time for this delightful Bacon Rosemary Sweet Potato Soup this week.

Rosemary and sweet potatoes go together so well! (Rosemary Sweet Potato Fries anyone? 😉 ) The flavors compliment each other so well and they both happen to be packed with nutrients.

Rosemary contains vitamin A. It can have benefits such as improving concentration, stimulating the immune system, improving digestion and it contains anti-inflammatory compounds. (source)

Sweet Potatoes can potentially improve blood sugar regulation. They have anti-inflammatory nutrients and antioxidant nutrients. They contain vitamin A, vitamin C, vitamin B6, fiber and manganese. (source)

Part of what makes this comforting soup so “Easy Peasy” is that it can be made in either a pressure cooker OR a Crock Pot. How’s that for ease? Also, it is a pureed soup so the veggies don’t have to be chopped small. It certainly saves some time in the kitchen!

Add some Butter Bread, Quick Rolls, or maybe even some Creamy Caramel Cinnamon Rolls for dessert to get the benefits of whole wheat. It also helps you stay full longer! Now, let’s eat!

 

Bacon Rosemary Sweet Potato Soup

Ingredients

  • 4-8 oz. bacon
  • 1 onion
  • 4-6 cloves garlic
  • 4-6 carrots
  • 4 stalks celery
  • 8-10 sweet potatoes
  • 2 bay leaves
  • 1 ½ tsp. powdered rosemary
  • Real Salt and black pepper to taste
  • 4 oz. cream cheese (optional)
  • water

Directions

For a Pressure Cooker:

Using a pressure cooker, chop the bacon into small pieces and fry until cooked using the sauté feature. Remove bacon pieces with a slotted spoon and refrigerate until later. You don’t want to chop the veggies too fine because you are going to pressure cook and puree them (this saves you time as well 😉 ) Keep them about 1 inch chunks, for the carrots ½ inch chunks. With the bacon grease remaining in the pan, add onions and garlic and sauté until golden. Add carrots and celery. Continue to cook until the veggies turn a vibrant color. Add all remaining ingredients except cream cheese and bacon, adding enough water to cover the veggies by half an inch. You need to add enough water that your soup doesn’t burn but if you add too much the soup will be too thin. Cook at high pressure for 7-9 minutes, check your pressure cooker instructions to be sure. When cooked, remove bay leaves and add cream cheese if desired and puree with an immersion blender. Garnish with bacon bits and additional cream cheese if desired.

For a Crock Pot:

In a saucepan, chop the bacon into small pieces and fry until cooked. Remove bacon pieces with a slotted spoon and refrigerate until later. You don’t want to chop the veggies too fine because you are going to puree them (this saves you time as well 😉 ). Keep them about 1 inch chunks, for the carrots ½ inch chunks. With the bacon grease remaining in the pan, add onions and garlic and sauté until golden. Add carrots and celery. Continue to cook until the veggies turn a vibrant color. Add all ingredients except cream cheese and bacon to the Crock Pot, adding enough water to cover the veggies by half an inch. You need to add enough water that your soup doesn’t burn but if you add too much the soup will be too thin. Cover and cook on High for 6-8 hours. When cooked, remove bay leaves and add cream cheese if desired and puree with an immersion blender. Garnish with bacon bits and additional cream cheese if desired.

If you love rosemary as much as we do make sure you try our Rosemary Sweet Potato Fries, Rosemary Spaghetti Squash with Wild Rice and Baked Falafel Pockets. Yum!

Let’s stay connected! We’d love to share all of our real food recipes and tips with you through Email, Facebook, Pinterest, Twitter and Instagram! We always have more healthy and delicious recipes on the way 🙂

Do you prefer to use a Crock Pot or a pressure cooker?

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15 Comment

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    1. I love crock pot recipes. Have never tried sweet potato. It looks beautifully presented.

  10. Ilka says: Reply

    A sweet potato soup is a such a great idea for the fall and upcoming holidays. Looks super delicious and easy to make! Pinning and stumbling!

  11. I just pinned your awesome soup and can’t wait to try it, some of my favorite flavors! Thanks so much for sharing with us at Full Plate Thursday. Have a great weekend and come back soon!
    Miz Helen

  12. Sounds interesting! Pinning for future use!

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