America’s Favorite Yams

Sweet Potato & Jalapeño Soup

Sweet Potato & Jalapeno Soup in a Bowl

Sweet Potato & Jalapeño Soup

Print Recipe
Course Appetizer, Soup
Prep Time 1 hour 5 minutes
Cook Time 55 minutes
Total Time 2 hours
Servings 4

Ingredients

  • 1 40 oz. can Bruce’s Yams Cut Sweet Potatoes
  • 2 slices thick bacon; cut in thirds
  • 2-3 jalapeno peppers; sliced into rings and seeds shaken out
  • 1/2 white onion diced
  • 1 rib celery sliced very thin
  • 1 large carrot peeled and grated
  • 1 clove garlic; minced
  • 1 tsp. Cajun seasoning
  • 1 tsp. fresh lemon juice
  • 2 tsp. dried parsley
  • 4 cups chicken broth
  • 1/4 cup cream
  • 1 tsp. fresh lemon zest

Instructions

  • Drain yams and transfer to a bowl to mash; set aside.
  • In a large saucepan, fry bacon to render fat then remove meat (discard). Add jalapenos and fry for 2 minutes (remove a few for garnish).
  • Next add the onion, carrots, celery, garlic and Cajun seasoning; saute for 10 minutes over low heat. Stir in lemon juice, parsley and chicken broth. Bring to a boil then reduce heat to a simmer; cook for 30 minutes, stirring occasionally.
  • Remove soup from heat and (in 2 batches) transfer to a blender and puree until smooth. Return blended soup to the saucepan and continue to cook for an additional 10-15 minutes. Turn off heat and stir in cream and lemon zest.
  • To serve, divide soup between 4 warmed bowls and garnish with reserved jalapeno slices.