“This is a great soup with a twist. It makes a great evening meal during fall and winter. It is from the Peach Tree Tea Room Cookbook.”
READY IN:
1hr 20mins
YIELD:
14 Cups
UNITS:
US

Ingredients Nutrition

Directions

  1. In a large stock pot, saute bacon and onion in butter until just tender.
  2. Add garlic and cook about 2 more minutes.
  3. Add sweet potatoes, chicken broth, pickled jalapeños, jalapeño juice and comino.
  4. Cover and cook until potatoes are tender (approx. 20 to 30 minutes).
  5. When done, add soda, cilantro and milk.
  6. Coarsely mash potatoes with a potato masher.
  7. Stir well and re-adjust salt and pepper.
  8. Simmer for 15 minutes, stirring frequently.
  9. NOTE: You may garnish with sour cream and 3 or 4 fresh jalapeños, cut in thin lengthwise strips.

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