Homemade Sweet Potato and Kale Chowder
There is nothing quite like a steaming bowl of Sweet Potato Chowder to soothe the soul when the weather turns chilly. This isn't your average thin soup; it is a thick, luxurious, and deeply golden bowl of comfort that balances the natural sweetness of yams with savory, salty hits of crispy bacon and earthy kale.
Ingredients
- 3 large sweet potatoes peeled and cubed
- 6 slices thick-cut bacon diced
- 2 large carrots sliced into rounds
- 1 yellow onion diced
- 2 cups chopped kale stems removed
- 4 cups chicken or vegetable broth
- ½ cup heavy cream
- 1 tsp dried thyme
- Salt and black pepper to taste
Instructions
- In a large Dutch oven, cook the diced bacon over medium heat until crispy. Remove with a slotted spoon and set aside on a paper towel.
- In the remaining bacon fat, sauté the onion and carrots for 5 minutes until softened.
- Add the cubed sweet potatoes, thyme, and broth to the pot. Bring to a boil, then reduce heat and simmer for 15 minutes or until potatoes are tender.
- Use a wooden spoon or masher to lightly crush a few potatoes to thicken the broth.
- Stir in the heavy cream and chopped kale. Simmer for 3 more minutes until the kale is wilted.
- Season with salt and pepper. Ladle into bowls and top with the reserved crispy bacon.