Tuesday, April 27, 2010

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Now playing: Five Knuckle Chuckle - Baked Not Fried via FoxyTunes

Baked Potato and Sweet potato Soup

It was cold and a "have on hand" sort of day. Even though the snow didn't amount to much, who wanted to venture out? Not I. We have been enjoying little fried cubes of sweet potatoes with a spice mixture added, so why not use that spice mixture too. The potatoes were baked, approx. a hour. That is where it started, then the recipe reads thus:

5 lrg. baked potatoes
1 lrg. baked sweet potato
2 c. chicken stock
2 rashers of bacon, already fried, and crumbled up
1/2 a red onion diced and sweated

Add all these ingredients to a large soup pot. Using a hand blender, break up the potato, yam, bacon and onion until smooth and evenly blended with the chicken stock. Stir in:

1 tbsp. smoked paprika
1 tbsp. brown sugar
1 tsp. cayenne pepper
2 tsp. ground cumin
Juice of a lemon
salt and pepper

Add water until the soup is the consistency you desire. Heat slowly until it bubbles and is heated throughout. Then stir in:

1/2 c. sour cream

Gently bring back to desired temp and serve.

Garnish with any number of items. Pictured is toasted almonds and chives from the garden. Other options include; heavy cream, butter, compound butters, more sour cream, more bacon crumbles....

1 comment:

  1. This dish looks so delicious!
    I wouldn't have thought of putting yams and potatoes together.

    Hope warm weather is heading your way.
    Our lilacs and wisteria are fading fast.
    I am ready for the next round of colors and warmer (80's) weather for the next 4 days
    Have a fab weekend, Marcie!