Creamy Sweet Potato Soup

As the weather starts to turn cooler, soups start to come to mind. This week, i will share a couple of new ones.

4 tablespoons olive oil, divided

1 cup finely chopped tasso

1 medium yellow onion, chopped

1 1/2 teaspoons kosher salt

1/4 teaspoon ground black pepper

1 1/2 pounds diced peeled sweet potatoes (about 2 large potatoes)

1 medium apple, peeled and chopped

1 teaspoon smoked paprika

1 teaspoon chopped garlic

1 teaspoon chopped fresh ginger

4 cups vegetable stock

1/4 cup heavy cream, plus more to serve

Crusty bread, to serve

In a large stockpot or Dutch oven, heat 3 tablespoons olive over medium heat. Add tasso, and cook, stirring occasionally, until golden brown and crisp, 5 to 7 minutes. Remove tasso using a slotted spoon, and let drain on paper towels. Strain drippings through a fine-mesh sieve, reserving drippings.

In same pot, heat remaining 1 tablespoon oil over medium heat. Add onion, salt and pepper, and cook, stirring occasionally, until onion is softened and lightly golden brown, 7 to 10 minutes. Stir in sweet potatoes, apple, paprika, garlic, and ginger. Cook, stirring occasionally, until potatoes and apple begin to soften, 7 to 10 minutes. Stir in stock, and bring to a boil. Reduce heat, and simmer, stirring occasionally, until potatoes and apples are very tender, 15 to 20 minutes.

Stie cream into potato mixture. Using an immersion blender, blend until very smooth. Top with tasso and reserved drippings, and serve with a drizzle of cream and bread.

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Enjoy!!!

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