Best Sweet Potato Artichoke And Bacon Soup Recipes

Spinach and Artichoke Dip Stuffed Sweet Potatoes image

Provided by Jeff Mauro, host of Sandwich King

Time 2h10m

Yield 6 servings

Number Of Ingredients 12

3 sweet potatoes, scrubbed and dried
1 tablespoon olive oil
2 cloves garlic, minced
10 cups baby spinach
1 cup sour cream, plus extra for garnish
8 ounces cream cheese, at room temperature
1 cup marinated jarred artichokes, drained and chopped
1 1/4 cups grated Parmesan
Kosher salt and freshly ground black pepper
1 cup seasoned panko breadcrumbs
4 tablespoons unsalted butter, melted
2 tablespoon minced fresh chives, for garnish

Steps:

Preheat the oven to 400 degrees F.
Pierce the sweet potatoes with a fork several times and place on a sheet pan. Bake until fork-tender, 45 minutes to 1 hour. Let cool for 5 minutes, then halve the sweet potatoes lengthwise and scoop the sweet potato flesh into a bowl, being gentle to not tear the skin. Put the flesh aside.
Heat the olive oil and garlic in a 12-inch nonstick skillet over medium-low heat, gently sauteing until fragrant, about 30 seconds. Add the spinach and saute until wilted and much of the liquid has evaporated, about 5 minutes. Transfer the spinach to a bowl, discarding any excess liquid, then add the sour cream, cream cheese, chopped artichokes, 1 cup Parmesan and the sweet potato flesh. Season the mixture to taste and mix until combined.
Mix together the panko, butter and remaining 1/4 cup Parmesan in a bowl. Season with salt and pepper.
Spoon the spinach mixture into the hollowed out sweet potato skins. (Make sure the mixture is heaping.) Top with the breadcrumb mixture and place on a parchment-lined sheet pan. Bake until golden brown and bubbly, 20 to 25 minutes.
Garnish each with a dollop of sour cream and the minced chives.

Jerusalem Artichoke and Bacon Soup image

Provided by Sackville

Categories Vegetable

Time 40m

Yield 3-4 serving(s)

Number Of Ingredients 7

1 large onion, peeled and finely chopped
6 slices streaky bacon, cut into rough 1cm pieces
1 tablespoon butter
1 tablespoon oil
5 cups chicken stock (a good quality cube dissolved in that amount of water will do) or 5 cups vegetable stock (a good quality cube dissolved in that amount of water will do)
500 g jerusalem artichokes, peeled and cut into rough 1cm chunks
salt & freshly ground black pepper

Steps:

Gently cook the onion in the butter and oil for 3-4 minutes until soft, add the stock, season and simmer gently for 15 minutes.
Add the artichokes and simmer for about 10 minutes, or until the artichokes are cooked and the soup has thickened slightly.
Blend a cup of the soup and return to the pan, then stir in some cream, if desired.
Season to taste.
While the soup is cooking, fry the bacon until crisp and then cut into small pieces.
Sprinkle some on top of each bowl of soup along with some croutons, if desired.

Nutrition Facts : Calories 573.3, Fat 33.6, SaturatedFat 11.2, Cholesterol 53, Sodium 985.1, Carbohydrate 48.5, Fiber 3.4, Sugar 24.5, Protein 19.2