Need a cozy hug in the form of soup? This sweet potato bacon soup is savory, sweet and a whole lot of comfort wrapped up in one bowl. Don’t let the simple ingredients fool you! This dairy-free, paleo soup is bursting with flavor, perfect for a light lunch or dinner.
This soup pairs perfectly with a piece of crusty gluten free French bread and a simple salad. If you want a heartier meal, grill up some Italian sausages to go with.
With the help of the instant pot, sweet potato bacon soup comes together in less than 35 minutes, including time for that pressure to build! Amazing, right? Instant Pot dishes are my favorite because it means a lot of hands off in the dinner preparation department.
If you haven’t jumped on the instant pot train yet (WHY NOT?!), you can also make this in a slow cooker. It requires more dishes, but is better than missing out on sweet potato soupy goodness. You’ll want to cook the bacon and onions in a separate pan and then add the onions to the slow cooker with the sweet potatoes, apples and broth. Cook on low for 8 hours or until potatoes are softened.
For my potato-free friends, you can try this recipe with butternut squash or fresh pumpkin!
Sweet Potato Bacon Soup
Equipment
- Instant Pot
- Immersion Blender
Ingredients
- 8 oz thick cut bacon cut into 1" pieces
- 2 lbs sweet potatoes
- 2 green apples
- 1 yellow onion
- 2 cups chicken broth divided
- 13 oz canned coconut milk
- 1 tsp sage
- 1/2 tsp salt
- fresh cracked pepper to taste
Instructions
- Turn instant pot to saute function and add chopped bacon. Cook, stirring and flipping occasionally, until bacon is crisp on both sides.
- While bacon is cooking, prep sweet potatoes, apples and onions. Peel and roughly chop sweet potatoes and cored apples into even pieces. Dice onion.
- When bacon is crisp, remove from instant pot with slotted spoon and place on paper towel to absorb any additional grease.
- Add diced onions and a pinch of salt to remaining bacon fat in instant pot. Saute until onions begin to caramelize and brown, about 5-7minutes.
- Deglaze pan by adding 1 cup of chicken broth and stirring to get any stuck delicious bits from the bottom of the pan.
- Add sweet potatoes and apples to broth. Put lid on instant pot, set vent to seal and switch function to manual, pressure cooking for 7 minutes.
- Allow pressure to release naturally for 5-7 minutes, then quick release any remaining pressure.
- Add remaning chicken stock, 1 tsp sage and 1/2 tsp salt to pot. Puree with immersion blender until smooth.
- Taste for salt and pepper and adjust. Pour in canned coconut milk and blend once more until combined.
- Serve in individuals bowls, topped with bacon pieces and fresh cracked pepper.
