3/4 cup (175 mL) shredded marble cheese (optional)
3 tbsp (45 mL) chopped fresh parsley
Directions
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.
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.
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.
Ladle into soup bowls and sprinkle with bacon, cheese (if using), and parsley.
This easy and delicious snack is the perfect balance of sweet, savoury, and cheesy goodness. The ultimate snack for any time of day. Recipe created by Chef Ned Bell.
Fuel up for your next activity with this simple yet delicious meal-on-the-go. Once you have your oatmeal base, you can easily adjust the toppings and sweetener to taste and enjoy a delicious, satisfying boost anytime. Recipe created by Chef Ned Bell.