White Bean, Sweet Potato, and Sage Soup
Prep Time 60 minutes
Cook Time 30 minutes
Total Time 90 minutes
Recipe by Shelby Kolb
- 10 strips of uncooked bacon (or more if desired)
- 2 tablespoons butter
- 15-20 fresh sage leaves
- 1 large yellow onion chopped
- 1 tbsp. chopped fresh sage
- 4 garlic cloves minced
- 2 c. chicken broth
- 1/4 c. water
- 6 small sweet potatoes, or 3 large; wrapped in foil
- 1 – 15 oz. can cannellini beans rinsed, drained
- 1 c. half & half
- 1/4 tsp. paprika
- salt & pepper to taste
- sour cream
- On a foil-lined baking sheet, bake bacon strips at 400 degrees for 20 minutes (or until desired!)
- In the same oven, bake sweet potatoes for ~1 hour, or until fork tender.
- Once done baking and cooled, crumble bacon into bits and reserve.
- When sweet potatoes are done, unwrap and let cool. Slice in half and scoop out inside. Set aside.
- Melt the butter in a heavy-bottomed pot.* Add the fresh sage leaves, and fry until golden and crispy, about 1 minute each side. Carefully remove sage leaves with a slotted spoon, and drain on paper towels to remove excess butter.
- Add the onion, chopped fresh sage, and garlic to the remaining butter in the pot (add more if needed).
- Cook until onions are soft and tender.
- Add chicken broth, and bring to a low simmer.
- Place the set-aside sweet potatoes, white beans, half & half, paprika, salt, pepper, and chicken stock mixture into a blender.
- Puree until smooth.
- Return the blended mixture to the pan, and cook over medium heat for 3-4 minutes, or until heated through.
- Stir in the bacon bits, reserving some for topping, if desired.
- Top with bacon bits, sage leaves, and sour cream.
*I always use my Le Creuset pot for soups!