Sweet Potato–Sage Soup

Courtesy of Hoffman Media. Photography by Stephanie Welbourne Steele; Recipe Development and Food Styling by Vanessa Rocchio

Courtesy of Hoffman Media. Photography by Stephanie Welbourne Steele; Recipe Development and Food Styling by Vanessa Rocchio

Makes 1 1/2 Quarts

  • 4 slices thick-cut bacon, cut into 2-inch pieces
  • 1 medium onion, chopped
  • 3 cloves garlic, minced
  • 1 (32-ounce) container chicken broth
  • 6 sage leaves
  • 4 medium sweet potatoes, peeled and
  • chopped
  • 1 teaspoon curry powder
  • 1 teaspoon salt
  • 1⁄2 teaspoon freshly ground black pepper
  • Garnish: cooked bacon, sage leaves

In a Dutch oven, cook bacon over medium heat until crisp. Remove bacon, and set aside. Add onion to Dutch oven and cook until tender, about 10 minutes. Add garlic, and cook for 1 minute. Add broth, sage, potatoes, and curry; cover, and cook until potatoes are tender, 20 to 25 minutes. Remove from heat, and let cool for 30 minutes. Puree potatoes with an immersion blender, or in 3 batches with a regular blender. Return to heat, and add salt and pepper to taste. Garnish with bacon and sage, if desired.