We’re going to start here like most recipes should start: with bacon. You can make plain bacon, but I’m playing up this sweet-savory thing here and I highly suggest you just go for it and do the same. I’m rubbing mine with just a tiny bit of brown sugar, but you could also do this easy Maple-Glazed Bacon instead. That would be amazing as well. Sweet bacon caramelizes as it cooks and makes the most amazing concoction that’s basically bacon candy.
When the bacon comes out of the oven, reserve some of the grease and use that to saute the onions and garlic to start this soup. I’ve said it a million times, but onions and garlic cooking in bacon grease is one of the best smells in the entire world. I keep writing letters to Bath and Body Works to get it in a 3-wick candle. No dice.
Next you’re going to push the onions and garlic over to the side of your pan to start a roux. A roux is a cooked mixture of a little flour, butter, and milk. It’s purpose is to thicken the soup.
You’ll then pour in chicken broth, salt and pepper, smoked paprika, and a little sage.
Then in goes your sweet potato. You can cook these the day before, or use leftovers.
Turn off the heat and add the last flavors: just a hint of apple cider vinegar and some smoked cheddar. You can usually find smoked cheddar in the deli area of the grocery store by the specialty cheeses. This adds an amazing smoky flavor and adds richness.
With any soup, I’m all about the toppings. I love more cheese, green onions, that candied bacon. And for a little crunch, I sprinkled on a few sweet potato chips. A drizzle of cream is also delicious in there. We love soup like this served with a toasty grilled cheese sandwich.
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