Recipe of the Week


Prep Time: 1 Hour
Yields: 6–8 Servings

If you are looking for a great soup to serve over the holidays, this is perfect for you. Smoked applewood bacon gives this dish a really nice texture and great smoky flavor. The orange sweet potatoes add interesting eye appeal and colorful presentation.

1 medium sweet potato, peeled and diced ¼-inch
4 (6-ounce) red potatoes, peeled and diced ¼-inch
6 slices smoked applewood bacon, diced ¼-inch
¼ cup olive oil
1 cup diced onions
½ cup diced celery
¼ cup diced green bell pepper
¼ cup diced red bell pepper
¼ cup minced garlic
½ cup flour
1½ quarts chicken stock
2 cups heavy whipping cream
salt and black pepper to taste
¼ cup sour cream
1 cup shredded cheddar cheese for garnish
¼ cup thinly sliced green onions for garnish

In a heavy-bottom Dutch oven, heat olive oil over medium-high heat. Add bacon and sauté until crispy. Remove bacon pieces and place on paper towels to drain. Add onions, celery, bell peppers and garlic then sauté 5–7 minutes or until vegetables are slightly wilted. Add flour and blend well. Add chicken stock and sweet potato then bring to a boil. Reduce heat and simmer 10–15 minutes. Add red potatoes then cook until potatoes are tender, approximately 20 minutes. Add heavy cream and bring to a boil. Reduce heat and simmer 7–10 minutes. Season to taste using salt and black pepper. Remove from heat and stir in sour cream, blending well into the soup. To serve, ladle soup into individual bowls then garnish with cooked bacon, cheddar cheese and green onions.

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