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Sweet Potato & Red Potato Chowder with Turkey Bacon

Posted Dec 06 2011 7:38pm

What a thrill to wake up to this…

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The first snow of the season always brings out the hibernation instinct in me. (I always knew I was part mama bear!) Isn’t this weather nature’s way to remind us to stay inside, curl up by the fire, sip this and relax? By the way you may want to check out our granddaughter’s weather blog here .

Visions of a hot hearty soup started dancing in my head…I think potato soup will be on the menu today. Not your generic potato soup but a colorful version using sweet potatoes and red potatoes!

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As I am designing the recipe, I know it is safe to start chopping onions, celery and bell peppers.

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I am using organic potatoes and chicken broth.

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Sauté veggies in 3 T. olive oil until tender.

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Chop fresh parsley and thyme. Add to veggies along with salt and pepper to taste.

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When veggies are tender, stir in 1/3 c. flour. Continue stirring over medium high heat for a   minute or two. This toasts the flour and gives better flavor.

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Dice 5 red potatoes and one large sweet potato.

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Add to veggies along with one carton of chicken broth, plus 1/2-1 c. water.

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Bring to boil, cover and reduce heat, stirring occasionally until potatoes are tender. (not mushy)

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Slice 8oz. of turkey bacon into bite size pieces and brown over medium high heat.

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Add 1-2 c. of milk. (I used 2%) If  you like a thicker soup, whisk 1/4 c. of flour into the milk. Return to boil, stirring constantly. Remove from heat and add bacon.

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I garnished with chopped scallions and grated cheddar cheese.

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Do you want to know my honey’s comment after his first bowl? “This tastes like more.”

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Sweet Potato & Red Potato Chowder with Turkey Bacon

1 medium onion, chopped
1 bell pepper, chopped (I used yellow)
3 stalks celery, chopped
3 T. olive oil
1 carton organic chicken broth
1/2-1 c. water
1/3 c. flour
5 large red potatoes
1 large sweet potato
2 T. fresh parsley, chopped
1 T. fresh thyme leaves
1-2 c. milk
8oz. turkey bacon, bite size pieces, browned

Chop veggies and sauté in 3 T. olive oil. Add herbs and salt and pepper to taste. When veggies are tender, stir in 1/3 c. flour. Continue stirring over medium high heat for a   minute or two. This toasts the flour and gives better flavor.Add chicken broth, water and diced potatoes. Bring to boil and cook until tender. Add milk (with a little flour whisked in if you desire a thicker soup) and bring to boil, stirring constantly. Remove from heat, add turkey bacon and garnish each bowl with chopped scallions and grated cheddar cheese.

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