The weather has turned decidedly fall-like.  There’s a briskness in the air, and even when its warm the tinge of cooler temperatures looms.  So, I can’t say I was surprised when my husband requested soups for lunch again.  Its been a summer of salads for him, but heartier fare seems more appropriate now that its almost October.

The past few weeks have been expensive ones for us, so I’m reigning in the grocery budget until we get back on track.  The sweet potato soup I came up with today utilized fresh ingredients we had on-hand, but the warm flavors gave it a comforting and indulgent vibe.   It is a seasonal and healthy treat the whole family enjoyed.

Sweet Potato Soup

5 strips bacon

1 medium yellow onion, diced

2 medium-large sweet potatoes, diced (leave the peel on!!)

4-5 cups chicken broth (I use homemade chicken stock)

3 tablespoons real maple syrup

1/3 cup sour cream

salt, pepper

Cook bacon in a large stock pot. Remove bacon and set aside.  Leave bacon grease in pot.

Drop in potatoes and onion.  Cook until the veggies are turning brown and starting to soften.

Pour in chicken broth and bring to a boil.  Simmer until sweet potatoes are tender.  Remove from heat and puree soup – either in batches in a blender or use an immersion blender.  Stir in maple syrup and sour cream.  Season to taste with salt and pepper.

Top with bacon crumbles. Yum!