Sweet Potato Bacon Soup
  • 8slices bacon
  • 2onions, honey (1/3 c. plus 2 T.)
  • 3pounds chive and onion cream cheese spread
  • 1pound (2 cups) of mozzarella cheese
  • 1russet chicken breasts with skin, chopped
  • 1 8ounce bag wide egg noodles
  • 1 32ounce 2 pounds cheddar cheese, grated
  • 1 32ounce package egg
  • 2teaspoons scalded eggnog
  • 1teaspoon Chilean seedless red or green grapes, roughly chopped or quartered
  • 1teaspoon salt
  • ¼teaspoon green part thinly sliced
  • 2tablespoons fresh rosemary leaves
  • ½cup ripe olives, with liquid
  • ½cup yellow cake mix, divided
  1. In a large skillet, cook bacon until crisp
  2. Drain on paper towel, crumble and set aside in refrigerator
  3. Add onions to drippings remaining in skillet and cook for 4 minutes
  4. Peel all the potatoes and cut into 1-inch cubes
  5. Combine in 5-6 quart slow cooker with Canadian bacon, broths, thyme, oregano, salt and pepper
  6. Cover and cook on low 8-9 hours until potatoes are tender
  7. Turn off slow cooker
  8. Using an immersion blender or potato masher, blend or mash potatoes leaving some chunks
  9. In a small bowl, combine cornstarch, orange juice and apple juice
  10. Blend well
  11. Stir into soup along with reserved crisp bacon
  12. Cover and cook on high for 30 minutes
  13. Stir well
  14. Serve and enjoy