Creamy Sweet Potato & Bacon Soup

Get ready to serve up this creamy soup as a starter for your next harvest dinner.


  • Soup pot
  • Stove
  • Immersion blender or food processor


  • 8 oz (250 g) bacon slices, chopped
  • 2 tbsp (30 mL) butter
  • 4 small sweet potatoes (about 2 lb/1 kg), peeled and chopped
  • 3 potatoes (about 1 lb/454 g),
  • peeled and chopped
  • 2 carrots, chopped
  • 2 onions, chopped
  • 5 cloves garlic, chopped
  • 1 tbsp (15 mL) dried sage leaves or 1 tsp (5 mL) ground sage
  • 7 cups (1.75 L) chicken broth
  • 1 cup (250 mL) 35% whipping cream
  • 1/4 tsp (1 mL) each salt and pepper
  • 3/4 cup (175 mL) shredded marble cheese (optional)
  • 3 tbsp (45 mL) chopped fresh parsley


  1. In a soup pot, cook bacon over medium high heat until crispy. Remove with slotted spoon to paper towel lined plate. Reduce heat to medium; discard all but 2 tbsp (30 mL) of the bacon fat. Add butter to pot.
  2. Stir in sweet potatoes, potatoes, carrots, and onions and cook for about 10 minutes or until onions start to soften. Stir in garlic and sage; cook for 1 minute. Pour in broth and bring to a simmer. Cover and simmer for about 25 minutes or until vegetables are very soft.
  3. Using an immersion blender, puree soup. Alternatively, ladle into blender or food processor in batches to puree. Stir in cream, salt, and pepper and heat through.
  4. Ladle into soup bowls and sprinkle with bacon, cheese (if using), and parsley.