Here is a list of some things that I like:
- sweet potatoes
Here is a list of some things that are in this soup:
- sweet potatoes
- chipotle gouda, which is the only thing I’m going to eat for the rest of my life
Seriously, throw some avocado and a bell pepper in this bad larry and you’ll hit the jackpot of foods I like. This soup can do no wrong. Well, except for the part where it totally makes you fat, because I definitely used cream and not half-and-half in it (had to use up the rest of the carton from the mushroom & almond pasta), not to mention a whole whack of melted cheese, but you don’t have to eat the whole pot at once. Not that I’d be bothered if you did. Unless I was hoping to have some too.
The recipe is from Our Life in Food, and I halved it since it’s just for me, including as it does things Matt doesn’t love (the mushrooms and, to a lesser degree, the sweet potatoes), and the original called for smoked gouda, which I tried to buy, but holy god, it was more than $10 a pop! I love me some cheese, but I cannot in good conscience spend that kind of money. So I went for the business-class, rather than first-class, option: chipotle gouda. Hey, chipotles are smoked! There’s smokiness! Plus, obviously, they’re spicy, so it adds a great little kick to the soup.
Mushroom, Sweet Potato, and Bacon Soup
3 slices bacon
1 shallot, diced
1/2 lb mushrooms, sliced (I used the leftover button mushrooms, but fancier ones would no doubt also be great)
1 sweet potato, peeled and cut up
1 clove garlic, minced
a few shakes of dried thyme
1 small bay leaf, or a half leaf if you’ve got some broken ones hanging around
2 cups (one regular-sized can) chicken stock
1/2 cup light cream
4 oz – just realized I didn’t halve this, whoops, or not whoops – chipotle gouda, cut into small cubes
salt and pepper
Cook the bacon in the bottom of your big soup pot.
Take out the bacon to drain on paper towels, but leave the bacon grease in the pot.
Throw in the shallot and mushrooms and season with salt and pepper.
Cook over medium heat about 5 – 10 minutes, or until the shallots start to brown and the mushroom liquid has been mostly reabsorbed.
Stir in the sweet potato and garlic.
Add the thyme and bay leaf.
Deglaze with the stock. Consider that the brown bits you’re dislodging and stirring in are composed primarily of bacon if you need motivation.
Bring to a boil.
Turn it down and simmer for about 20 minutes or until the sweet potatoes are tender.
Crumble up the bacon and stir most of it into the pot (the rest is for a garnish) along with some salt and pepper.
Fish out the bay leaf.
Immersion blender time! Or regular blender if that’s how you roll. Blend until the desired consistency is reached, or you just get bored and want to eat already.
Stir the cream and cheese into the soup (uh, put it back in the pot, if you took some out to put in a blender) and heat until the cheese is all melted.
Serve garnished with the remaining bacon.
Oh man, SO GOOD. I keep encouraging Matt to try some, it’s that good. I wish I could take it to work without worrying I’d spill it. I wish I could just eat it all the time. Plus, the grilled cheese I’m going to make with that chipotle gouda is going to be a religious experience. Count on it.