Sweet Potato & Bacon Soup

Make this soup as part of a holiday menu or re-purpose use leftover sweet potatoes for a lighter meal the next day.


  • 4 slices Applegate Naturals ® Sunday Bacon ® Brand, roughly chopped
  • ½ yellow onion, chopped
  • ½ teaspoon each kosher salt and black pepper
  • 3 medium baked sweet potatoes, skin removed (about 3 cups)
  • 1 quart chicken or turkey stock
  • ¼ cup heavy cream
  • Chopped chives for garnish


  1. Cook bacon in a large soup pot until crisp. Transfer to a paper towel to drain. 
  2. Add onions to pot, season with salt and pepper, and sauté over medium heat for 4 to 5 minutes. 
  3. Add sweet potato and stock and stir to combine; bring to a simmer. 
  4. Once bubbling, stir in cream and puree soup using an immersion blender. 
  5. Serve topped with reserved bacon and chopped chives.

This recipe was created by Dana White MS RD ATC