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Sweet Potato Jalapeno Soup

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“This recipe comes from a wonderful little community called Homestead Heritage outside of Waco, TX. This spicy, creamy, smoky soup is a favorite of everyone who tries it and I'm pleased to say that they share their recipes! I entered this soup into our churches Souper Bowl contest and it won the Hot Stuff award! Notes to add: 1. I used about 5.5 lbs sweet potatoes and it was still very spicy. If you want to make it mild or kid friendly, cut way back on the jalapenos and just place them in a bowl as a side. 2. To sweeten it, I have found that 2 Tbsp brown sugar does the trick. 3. This soup freezes beautifully! You won't be disappointed in this soup!”
READY IN:
1hr
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. Scrub sweet potatoes, cut into quarters, place in large stock pot, cover with water and boil until soft.
  2. When potatoes are soft, drain them and let them cool until you can handle them. Peel off the skin.
  3. Peel and chop onion. Finely chop bacon and garlic.
  4. In a large soup pot, melt butter. Add bacon, onion and garlic and saute until onions are translucent.
  5. Add chicken broth. Cover and bring to a boil.
  6. Dice half the sweet potatoes and stir into boiling broth.
  7. Puree the remaining sweet potatoes with the jalapenos, cumin, cilantro and half-and-half. Stir into soup. Add salt, pepper, and sweetener (if needed). Stir well; heat through.
  8. Serve and Enjoy!

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