Finally started to warm up in D.C. this week, but we're still not out of winter, so it could get cold again. When the wind is howling outside, this sweet potato soup hits the spot and it's quite simple to make. Serve it with a nice crusty bread to run around the bowl when you're done (or dip in the soup before then).
Sweet Potato Soup with Bacon and Chives
Adapted from a recipe by Cook's Country
6 bacon slices (about ½ lb.), cut into ¼-inch slices
1 medium onion, diced
1 tsp. packed light brown sugar
Salt and fresh-ground black pepper to taste
3 garlic cloves, minced
2 lb. sweet potatoes, peeled, quartered lengthwise and sliced thin (between 1/8 and ¼ inch)
4 cups low-sodium chicken broth
1 cup water
2 tbsp. snipped chives
1. Heat a dutch oven or other soup pot over medium heat. Add bacon and cook until crisp. Remove with a slotted spoon and set on a plate covered with paper towels. Drain off all but 1 tbsp. of bacon grease from the pot.
2. Add onion, brown sugar, salt and pepper to pot and cook until onion is softened, about 5-7 minutes. Add garlic and cook, stirring, until fragrant, about 30 seconds. Add sweet potatoes, chicken broth and water, increase heat to medium-high to bring to boil. Reduce heat, cover and simmer for 10-15 minutes until sweet potatoes are softened. Use an immersion blender to puree the soup until smooth (alternatively, transfer the soup in batches to a food processor or blender to puree). Serve in bowls topped with crisped bacon, snipped chives and a dollop of sour cream.