I’m sharing another soup recipe & it’s a keeper! I make this soup once a year and continue to keep making it every winter. It’s just so darn comforting. It’s absolutely perfect for a cold rainy night. Plus, anything topped with bacon is a win in my book.
If bacon doesn’t win you over, then I’m not sure what will! Just make it, and let me know what you think when you do!
Creamy Sweet & White Potato Chowder with Bacon
Recipe Adapted from Cooking Light January 2010
3 slices bacon, diced
1 onion, diced
1 garlic clove, minced
1 pound sweet potatoes, diced
2.5 cups chicken broth
1 pound russet potatoes, diced
1 Tablespoon tomato paste
1 cup milk
1/2 teaspoon salt
1/4 teaspoon pepper
1. In a large pot, cook bacon until brown. Transfer to plate lined with paper towels.
2. Add onion to the pot; cook covered over medium-low heat for 5 minutes or until onion is softened, stir occasionally. Add garlic; cook and stir 30 seconds.
3. Add sweet potatoes and broth to the pot, bring to a boil. Simmer covered for 5 minutes. Add russet potatoes; cook covered, for about 10 minutes or until tender. Remove from heat; remove 2 cups of the potatoes with a slotted spoon. Stir tomato paste into pot, let soup cool slightly.
4. Puree soup directly in the pot with an immersion blender or blend in batches in food processor/blender until smooth. Combine pureed soup, and reserved potatoes in pot; stir in milk, salt, and pepper. Reheat over medium heat until hot. Garnish with bacon and serve.
Here is my little money saver trick. When I buy a can of tomato paste I hardly ever use all of it. Just like the above recipe, it only calls for 1 tablespoon. What else do you do with the rest? Well, simply spoon out 1 tablespoon servings onto wax paper and lay flat in the refrigerator to freeze. Once frozen, peel off the wax paper and store in a ziplock bag. The frozen tomato paste works perfectly!