Creamy Sweet Potato Soup
 
Makes 4 to 6 servings
Ingredients
  • 4 tablespoons olive oil, divided
  • 1 cup finely chopped tasso
  • 1 medium yellow onion, chopped
  • 1½ teaspoons kosher salt
  • ¼ teaspoon ground black pepper
  • 1½ 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 broth
  • ¼ cup heavy whipping cream, plus more to serve
  • Crusty bread, to serve
Instructions
  1. In a large stockpot or Dutch oven, heat 3 tablespoons oil over medium heat. Add tasso, and cook, stirring occasionally, until golden brown and crispy, 5 to 7 minutes. Remove tasso using a slotted spoon, and let drain on paper towels. Strain drippings though a fine-mesh sieve, reserving drippings.
  2. 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 apples begin to soften, 7 to 10 minutes. Stir in broth, and bring to a boil. Reduce heat, and simmer, stirring occasionally, until potatoes and apples are very tender, 15 to 20 minutes.
  3. Stir 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.
Notes
*Alternatively, transfer soup, in batches if necessary, to the container of a blender. Secure lid on blender, and remove center piece of lid to let steam escape; place a clean towel over opening in lid to avoid splatters. Process until very smooth.
Recipe by Louisiana Cookin' at https://louisianacookin.com/creamy-sweet-potato-soup/