This injury cannot keep me down, but I did want some soup with some Kusty bread.
Jalapeno Sweet Potato Soup
By: Ryan M. Greer
2 1/2 - pounds of Sweet Potato's
1 - small onion
5 - slices of Bacon (Pick a nice smoked bacon with bold flavor)
3 - Cloves of garlic
1/2 - Cup of Butter
2 - teaspoons of ground coriander
2 - teaspoons of ground Mexican oregano
2 - teaspoons of sea salt
1 - teaspoon of black pepper
3 - cups of Chicken broth
1/8 - cup of pickled jalapenos, and 1/8 for topping prior to serving
1 - cup of half and half
2-3 cups of Cheddar Jack blend cheese
Peel sweet potato's, then dice into 1/2" cubes and place in large pot, cover with water and boil to soft, but not mushy, drain and set aside. Chop onion, garlic. In a large saute pan melt butter, add onions and garlic. Then add raw bacon and saute until slightly golden brown and onions are translucent. After mixture of onion, garlic and bacon is done, add all ingredients into a crock pot and set to high. Puree 3/4 of the sweet potato's and add 1/4 of the sweet potato's to the crock pot un pureed. In a blender or mixer puree the 3/4 of the sweet potato's, add chicken broth, half and half, and ground coriander and oregano, and add the pickled jalapenos. Add Puree to the crock pot and bring to 165 degrees.
Serve with a good hand full of cheddar jack cheese and top with some more pickled jalapenos and sprinkle some parsley.
I served my soup with a nice day old sourdough bread drizzled with olive oil and heated in the oven at 450 for 4-5min.
Enjoy,
Ryan M. Greer
