Sweet Potato Soup with Bacon

Thought I would share a recipe that is a favorite in the Helmer House.  Yup, lotta cooking going on by Max and Rachel Helmer these days and this is one that I've heard about on many of occasions.  Gotta be good right!  Sweet potato and bacon.  Everything is good with bacon.  Enjoy.

Sweet Potato Soup with Bacon By The Clothes Make the Girl 

Ingredients:
6 slices sugar-free, nitrate-free bacon (like this from US Wellness Meats)
1 onion, finely diced
1 teaspoons Ras el Hanout
1 1/2 teaspoons salt
1/4 teaspoon ground black pepper
dash cayenne pepper
5 cloves garlic, peeled and smashed
2 pounds sweet potatoes (2-3 large), peeled, quartered lengthwise, and sliced thin
4 cups chicken broth
1 cup water
garnish: fresh or dried chives

Directions:

1. Cut bacon into 1/4-inch slices and place in a cold soup pot. Heat the pot over medium-high heat and cook the bacon until it’s crisp. Remove with a slotted spoon to a plate covered with paper towels and set aside to drain and crisp.

2. Keep 1 tablespoon of the fat in the pan and discard the rest. Re-heat the fat over medium-high heat, then add the onions, Ras el Hanout, salt, pepper, and cayenne. Cook, stirring occasionally, until the onions are soft, about 5-7 minutes. Toss in the garlic and stir, cooking until fragrant, about 30 seconds.

3. Add the sweet potatoes, broth, and water to the pot. Bring to a boil, reduce heat to simmer, cover, and cook until the potatoes are tender, about 10-15 minutes.

4. Working in batches and being careful (please be careful, friends!), purée the soup in a food processor or blender until it’s smooth. Return to the pot, taste, and adjust seasonings. Ladle into bowls, then sprinkle with a little bacon and chives. Both the bacon and soup hold up well in the fridge for a few days.

Serving Ideas
I ate mine at breakfast, just like described above, but you might want to try a few of these:
— serve in a shallow bowl and top with fried eggs
— make it dinner by topping with cooked ground beef, shredded chicken, or pulled pork
— drizzle with a little melted ghee and extra Ras el Hanout
— sprinkle the top with some crushed Savory Paleo Granola