Loaded Sweet Potato Soup with Brown Sugar Bacon

Ingredients

• 1 large onion, diced
• olive oil, for sauteing
• sea salt and fresh black pepper
• 5 cloves, garlic, minced
• 2-3 tablespoons chives, snipped
• 1 teaspoon dried thyme
• 1 teaspoon chili powder
• 1/2 teaspoon cinnamon
• 7-8 cups sweet potatoes, peeled and cubed
• 1 can (14 ounce) vegetable or chicken broth
• 1 tablespoon white wine vinegar
• pepper jack or extra sharp cheddar cheese, shredded
• sour cream
• Bacon:
• 1/4 cup firmly packed brown sugar
• 1 teaspoons chili powder
• 1 teaspoon ground cinnamon
• 8 slices thick-cut bacon

Instructions

1. Cover the bottom of a large saucepan or soup pot with olive oil, heat over medium-low heat; add onion, saute until tender and translucent, seasoning well with salt and pepper. Add garlic, saute until fragrant; stir in chives, thyme, chili powder and cinnamon, cook for a minute or two.
2. Add sweet potatoes; toss with onion mixture; add broth, vinegar and enough water to come to top of sweet potatoes. Season with 1 teaspoon sea salt and lots of fresh black pepper. Bring to a boil; reduce heat and simmer about 25 minutes.
3. Meanwhile make candied bacon and shred cheese. Use an immersion blender to puree soup or carefully add to a stand blender, pureeing in batches and placing a dish towel over the lid so the steam doesn’t blow hot soup everywhere.
4. Serve garnished with cheese, sour cream and crumbled bacon candy.
Bacon:
5. Preheat oven to 375 degrees F. Line a rimmed baking sheet with aluminum foil. Set a cooling rack inside the prepared pan and set aside.
6. Combine brown sugar, chili powder and cinnamon in a shallow dish. Dredge the bacon slices in the brown sugar mixture and place, not touching, on rack. Bake until crisp, 15 – 20 minutes. Blot excess grease with paper towels if needed.