This soup has ten years history with Zac and I. We first tasted the divine blend of sweet potato with the kick from the jalapeno at one of our first dates in San Diego at Lamont Street Grill, which according to their website closed their doors just a few weeks ago after 25 years (still available for catering and small parties). Amazing, flavorful soup! A few years ago I lost my recipe, but this is the one I’ve found to be a close replacement. Perfect for a dinner party this month!
Sweet Potato Jalapeno Soup
5 lbs sweet potatoes
4 slices turkey bacon (regular bacon is fine)
3 garlic cloves
12 cup butter
6 cups chicken broth
14 cup jalapeno (jarred)
2 tsps cumin
12 cup cilantro
1 cup half-and-half
4 tsps salt
1 tsp black pepper
artificial sweetener (optional)
Scrub sweet potatoes, cut into quarters, place in large stock pot, cover with water and boil until soft. When potatoes are soft, drain them and let them cool until you can handle them. Peel off the skin.
Peel and chop onion. Finely chop bacon and garlic. In a large soup pot, melt butter. Add bacon, onion and garlic and saute until onions are translucent. Add chicken broth. Cover and bring to a boil.
Dice half the sweet potatoes and stir into boiling broth. 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.