Sweet Potato-Cider Cream Soup

Ingredients

Contains: milk (auto-detected from the ingredients and method; we can miss things, so check labels)

• 1-½ pound Sweet Potatoes
• 1 whole Large Onion, Chopped
• 6 cloves Garlic, Minced
• 2-½ Tablespoons Bacon Fat
• 1 pint Heavy Cream
• 2 cups Apple Cider
• ¼ teaspoons Black Pepper
• 1 teaspoon Salt
• ⅛ teaspoons Cinnamon
• 1 teaspoon Paprika
• 1 dash Grated Nutmeg
• 3 Tablespoons Bacon Crumbles To Garnish

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Peel the sweet potatoes and cut them into 1-inch [2.5 cm] cubes.

2. Melt the bacon fat in a large heavy pot over medium heat. Add the chopped onion and cook, stirring, for 5 minutes until soft.

3. Add the minced garlic, paprika, cinnamon and grated nutmeg and stir for 1 minute until fragrant.

4. Add the sweet potato cubes and apple cider. Pour in enough water to just cover the potatoes, then bring to a boil.

5. Reduce the heat to medium-low, partly cover and simmer for 20 minutes, until the potatoes are very tender when pierced with a fork.

6. Remove the pot from the heat. Blend the soup smooth with an immersion blender or in batches in a countertop blender.

7. Return the soup to low heat, stir in the heavy cream, salt and black pepper, and warm gently for 5 minutes without letting it boil. Taste and adjust seasoning.

8. Heat the bacon crumbles in a dry skillet over medium heat for 2 to 3 minutes until hot and crisp. Ladle the soup into bowls and sprinkle with the warm bacon crumbles.