Sweet Potato Soup

By AlexG

Sweet potatoes have as much beta-carotene (Vitamin A) as 16 cups of broccoli. They are a great source of Vitamin E... and fat free. Most foods high in Vitamin E are high in fat (vegetable oils, nuts, and avocadoes). Sweets are high in fiber and are a complex carb, which means they digest more slowly than white potatoes and will not cause your blood sugar to spike. One cup of cooked sweets has 180 calories.

Ingredients

• 2 slices bacon, diced
• 1 c diced onions
• 2 sticks celery, diced
• 1 medium carrot, diced
• 3 cloves garlic, diced
• 2 medium sweet potatoes, cubed
• 32 oz. chicken broth

Preparation

Step 1

In medium saucepan, cook bacon and remove to paper towel to drain. Discard all but one tablespoon of bacon fat.

In same pan, cook onion, celery, carrot and garlic in reserved bacon fat over medium heat until onions are translucent, about 15 minutes.

Add potatoes and bacon to saucepan. Cover with broth. Cover pan and bring to a boil. Reduce heat and simmer until potatoes are tender, about 30 minutes. Season with salt and pepper.

Mash potatoes with a potato masher to desired consistency. Remove cover from pan and boil gently about 15 minutes or until soup has thickened.