Sweet Potato and Cauliflower Soup

 

Ingredients:

4 cups cauliflower florets

2 cups sweet potatoes - cooked, peeled and diced

4 cups low sodium chicken broth

4 slices bacon 

1 medium sized onion - diced

1 head roasted garlic

1/2 tsp. dried thyme

1 cup half and half

1 tsp. salt

1 pinch cayenne pepper

1/4 cup sour cream

Directions

Add sweet potatoes and cauliflower to a large soup pot- add the chicken broth. Simmer about 15 minutes or until the cauliflower is soft.

Fry the bacon until crisp. Remove bacon. Will use it later as a garnish. Remove most of the bacon fat except around 2 tablespoons. Saute the onion in the fat that the bacon was fried . 

Add onion, roasted garlic and thyme to the sweet potato and cauliflower mixture. Simmer for another 4 to 8 minutes.

Add soup to a blender or use a immersion blender until the soup is smooth

Heat the soup again. Add the half and half and turn off the heat. Mix well.

Temper the sour cream by adding a few spoonfuls of hot soup to the could sour cream to bring the temp up, then whisk the sour cream into the soup.

Season with a pinch of cayenne and salt and pepper

Garnish with bacon and a dollop of sour cream.

I could make this everyday! It was so good. Sweet Potato is one of my favorites and this time of year there are so many to buy.

I grew Korean sweet potatoes in the garden but they aren't ready to be harvested. Produce store has Georgia, Mississippi and North Carolina sweet potatoes.