Loaded Sweet Potato Soup Recipes

FULLY-LOADED BAKED POTATO SOUP

Fully-Loaded Baked Potato Soup image

The thickest and most delicious potato soup ever. I created this soup after having a similar soup at a restaurant. Incredible comfort food with ease! It's a very simple recipe to adjust to your taste. My family always asks for this soup in the winter. Garnish with chives, bacon crumbles, and Cheddar cheese.

Provided by Kristine Skaggs Frisone

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Potato Soup Recipes

Time 1h

Yield 6

Number Of Ingredients 13

Ingredients

6 strips bacon
5 Yukon Gold potatoes, cut into eighths
½ cup butter
1 small sweet onion, diced
2 cloves garlic, minced
3 tablespoons flour
1 teaspoon salt
1 teaspoon ground black pepper
1 pint half-and-half
3 (15 ounce) cans chicken broth
1 (8 ounce) container sour cream
2 cups shredded Cheddar cheese
1 teaspoon dried parsley

Steps:

Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until crisp, about 10 minutes. Remove from skillet and crumble. Reserve drippings.
Place potatoes in a pot; cover with water. Bring to a boil. Reduce heat to medium-low. Cook, covered, until tender, 15 to 20 minutes. Drain.
Melt butter in a large skillet over medium-high heat. Add onion and garlic; saute until onion is translucent, about 5 minutes. Stir in bacon crumbles, reserved bacon drippings, flour, salt, and pepper. Reduce heat; add the boiled potatoes, half-and-half, and chicken broth. Simmer until thickened, about 5 minutes. Add sour cream and 1 cup Cheddar cheese; cook and stir until heated through, about 5 minutes. Garnish soup with remaining Cheddar cheese and parsley.

Nutrition Facts : Calories 657.8 calories, Carbohydrate 30.3 g, Cholesterol 146.9 mg, Fat 51.1 g, Fiber 2.1 g, Protein 20.8 g, SaturatedFat 30.6 g, Sodium 2029.8 mg, Sugar 2 g

LOADED SWEET POTATO SOUP

Loaded Sweet Potato Soup image

Provided by My Food and Family

Categories Home

Time 4h15m

Yield 8 servings

Number Of Ingredients 15

Ingredients

For the Soup:
8 oz. VELVEETA, divided
2 Tbsp. extra virgin olive oil
1 yellow onion, roughly chopped
2 cloves garlic, peeled
6 sweet potatoes (2-1/2 lb.), peeled and cut into 1/2" cubes
2 cups fat-free reduced-sodium vegetable broth
2 cups water
1/4 tsp. freshly ground black pepper
For Serving:
1 bunch chives, cut into 1" pieces
4 oz. OSCAR MAYER Bacon, cooked, roughly chopped
1 fresh jalapeño pepper, thinly sliced
1/4 cup radishes, thinly sliced
1/4 cup sour cream

Steps:

Cut 6 oz. VELVEETA into 1/2-inch cubes. Add to large slow cooker along with olive oil, onion, garlic, sweet potatoes, vegetable broth and water; season with black pepper. Cover and cook on LOW for 4 hours.
Remove cover. Using an immersion blender, purée soup until smooth or of desired consistency. Check seasoning and divide soup among 8 bowls.
Shred remaining VELVEETA. Top each serving of soup with VELVEETA, chives, bacon, jalapeño slices, radish slices, and sour cream.

Nutrition Facts : Calories 280, Fat 14 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 35 mg, Sodium 760 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 12 g

LOADED BAKED SWEET POTATOES

Loaded Baked Sweet Potatoes image

Roasting sweet potatoes directly on the oven rack allows their skins to become extra-crisp. For a variation, try pale-fleshed Japanese sweet potatoes, which have a richer flavor and are in season in November.

Provided by Martha Stewart

Categories Food & Cooking Lunch Recipes

Time 1h

Number Of Ingredients 7

Ingredients

4 medium sweet potatoes (each 8 to 10 ounces), scrubbed
3 tablespoons extra-virgin olive oil, plus more for drizzling
Kosher salt and freshly ground pepper
8 ounces broccoli rabe, tough ends trimmed
1 can (15 ounces) cannellini beans, drained and rinsed
1/4 cup sliced pepperoncini, plus brine for drizzling (from a 16-ounce jar)
Flaky salt, such as Maldon, for serving

Steps:

Preheat oven to 400 degrees with racks in upper and lower thirds. Prick potatoes all over with a fork. Rub with 2 tablespoons oil; season with kosher salt. Place directly on top rack, with a parchment-lined rimmed baking sheet on rack below. Roast 45 minutes.
Meanwhile, toss broccoli rabe with remaining 1 tablespoon oil; season with kosher salt and pepper. Carefully remove parchment from lower baking sheet; add broccoli rabe in a single layer. Roast, tossing once, until tender and bright green and potatoes are soft and oozing, 15 minutes. Transfer vegetables to a cutting board; let cool slightly, then chop broccoli rabe into bite-size pieces. Split sweet potatoes open; mash lightly with a fork. Top with broccoli rabe, beans, and pepperoncini. Serve, drizzled with oil and brine and sprinkled with flaky salt.

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