Loaded Baked Sweet Potato Soup
Tender baked sweet potatoes get transformed into this luxuriously creamy loaded baked sweet potato soup! Top this hearty soup with sour cream, cheddar, and lots of crispy bacon.
Servings 6 servings
Calories 348kcal
Ingredients
- 4 medium sweet potatoes
- 6 strips bacon, diced into 1/4-inch cubes
- 1 medium yellow onion, finely diced
- 2 medium cloves garlic, minced
- 3 cups chicken broth, plus additional as needed to thin soup
- 1 cup 2% or skim milk
- 1/2 cup sour cream
- Salt and pepper to taste
- Additional sour cream, sliced green onion or parsley, and shredded cheddar for topping
Instructions
- Preheat oven to 425F and lightly grease a large sheet pan. Place sweet potatoes on prepared sheet pan and roast at 425F 55-60 minutes until sweet potatoes are tender when pierced with a fork.
- Once sweet potatoes are cool enough to handle, scoop out interior and place in a bowl, discarding skins (or add a few to soup for some additional texture)
- In a medium pot or Dutch oven over medium heat, cook bacon until crispy. Drain on paper towels and set aside.
- In same pot over medium-high heat, cook onion in bacon drippings until tender. Add garlic and cook 1-2 minutes until fragrant.
- Add baked sweet potatoes, 3 cups chicken broth, and milk to pot and bring to a simmer over medium-high heat.
- Transfer soup to a blender or use an immersion blender to puree soup until smooth. Add back to pot and stir in sour cream and additional chicken broth as needed to thin soup. Season soup with salt and pepper to taste.
- Ladle soup into bowls and top with additional sour cream, crispy bacon bits, green onion or parsley, and cheddar on top. Enjoy!
Notes
Storing Instructions
Store soup in refrigerator up to 6 days. Soup may also be frozen up to 2 months.
Nutrition
Serving: 12 oz soup | Calories: 348kcal | Carbohydrates: 46.5g | Protein: 11.9g | Fat: 12.9g | Saturated Fat: 5.5g | Cholesterol: 31mg | Sodium: 631mg | Potassium: 1448mg | Fiber: 6.6g | Sugar: 2.4g | Calcium: 81mg | Iron: 1mg