Servings:
6
Total Time:
30 mins
Ingredients
-
1/2 cupbuttersee savings
-
1small onion, finely dicedsee savings
-
1 cupcelery, finely dicedsee savings
-
2large sweet potatoes, peeled and dicedsee savings
-
3 cupchicken stocksee savings
-
1 cupheavy creamsee savings
-
1/2 teaspoonpumpkin pie spicesee savings
-
Salt and pepper to tastesee savings
For Garnish:
-
4 slicesSmithfield Bacon, crisply cooked and crumbledsee savings
-
Maple syrup to drizzlesee savings
-
1scallion, finely dicedsee savings
Directions
1.
Melt butter in a large saucepan. Add onion and celery and saute until fully cooked and tender. Add the potatoes and chicken broth. Bring to a boil, lower heat to medium, cover and cook for 25 minutes or until the potatoes are very tender.
2.
Puree the contents of the saucepan in a blender (in small batches). Return to saucepan and stir in the cream and pumpkin pie spice. Season to taste with the salt and pepper. Heat to desired temperature.
Serving Suggestions
Sprinkle soup with crumbled bacon, a drizzle of maple syrup, and a pinch of scallion.
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