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Recipe : Entry # 1631
Anna Clines
Recipe Title
Sweet Potato Bacon Soup
Recipe Theme
Sand Mountain EC
8 slices bacon
2 onions, chopped
3 pounds sweet potato
1 pound Yukon Gold potatoes
1 russet potato
1 8-ounce package sliced Canadian bacon, chopped
1 32-ounce box chicken broth
1 32-ounce box vegetable broth
2 teaspoons dried thyme leaves
1 teaspoon dried oregano leaves
1 teaspoon salt
¼ teaspoon white pepper
2 tablespoons cornstarch
½ cup orange juice frozen undiluted concentrate, thawed
½ cup apple juice
In a large skillet, cook bacon until crisp. Drain on paper towel, crumble and set aside in refrigerator. Add onions to drippings remaining in skillet and cook for 4 minutes. Peel all the potatoes and cut into 1-inch cubes. Combine in 5-6 quart slow cooker with Canadian bacon, broths, thyme, oregano, salt and pepper. Cover and cook on low 8-9 hours until potatoes are tender. Turn off slow cooker. Using an immersion blender or potato masher, blend or mash potatoes leaving some chunks. In a small bowl, combine cornstarch, orange juice and apple juice. Blend well. Stir into soup along with reserved crisp bacon. Cover and cook on high for 30 minutes. Stir well. Serve and enjoy.