Prep Time: 10min, Cook Time: 40min, Total Time: 50min
Serves: 4 generously
Recipe by Jewell Fears
- 1 medium to large fresh Sweet Potato
- 4-5 New Potatoes
- 2 slices thick-cut bacon – diced (optional)
- Olive Oil or Neutral Oil
- Heavy Cream
- Salt, to taste
- Colby block cheese or any fresh easily melting cheese (shredded)
- Dark Opal Basil Microgreens
- Garnet Giant Mustard Microgreens
- Red Veined Sorrel Microgreens (substitute any fresh herbs or microgreens)
- Quarter new potatoes and place them in a medium-sized stockpot
- Slice sweet potatoes in 1 inch round width-wise and then quarter. Add to new potatoes in stockpot adding just enough water to cover.
- Add a pinch of salt to the water and bring to a boil. Once boiling, cook the potatoes until a fork can easily penetrate each piece.
- While the potatoes are cooking, heat a medium sauté pan over medium heat and allow it to get nice and hot.
- Add your bacon allowing it to render fat and begin to brown.
- Once slightly browned and almost beginning to darken, remove bacon from pan and place on a heatproof plate. Do not drain.
- When potatoes are ready, drain them, saving the water separately.
- Let the potatoes cool slightly before blending. You don’t want hot liquid splashing in your face.
- Add a cup of potatoes at a time to the blender. The gluten in the potatoes will make it thicken quickly so you’ll only want to work with small amounts.
- Add a little of the cooking water saved from the potatoes – about half of the number of potatoes – 1 tbsp of bacon and finally adding ½ tbsp oil
- Blend on low allowing the blender to catch the larger pieces, slowly increasing the speed until it is smooth and shiny
- Pour into a medium-sized pot and repeat the same steps until all of the potatoes are blended.
- Save at least 1-2 tbsp. of bacon for later.
- You won’t use all of the cooking liquid by any means so you can dispose of the remaining.
- Once everything has been blended and is in the pot, bring up slowly to a gentle simmer.
- At the same time whisking in ½ cup heavy cream at a time. You’re looking for the mixture to thin out and add flavor
- As the mixture heats and combines with the cream the consistency should change to a soupy mass and drip from a spoon when held overtop
- Season with salt as desired adding more or less heavy cream pending you tastes
- Garnish soup with crispy bacon, shredded Colby cheese, and my favorite: Dark Opal Basil Microgreens, Garnet Giant Mustard Microgreens, Red Veined Sorrel Microgreens (substitute any fresh herbs or microgreens).