Smoked Gouda and Crispy Bacon Sweet Potato Chowder

Indulge in this rich and creamy sweet potato chowder from the heart of America, infused with the depth of smoked Gouda and the crunch of crispy bacon.

🛒 Ingredients

• 3 large Sweet potatoes
• 2 tbsp Olive oil
• 1 large Onions
• 3 cloves Garlic cloves
• 6 slices Crispy bacon
• 8 oz Smoked Gouda cheese
• 4 cups Chicken broth
• 1 cup Heavy cream
• 1 tsp Salt
• 1/2 tsp Black pepper

👨‍🍳 Instructions

1. 1

   Step 1: Preheat your oven to 400°F (200°C). Pierce the sweet potatoes several times with a fork and bake for 45-60 minutes, or until tender.

2. 2

   Step 2: Once the sweet potatoes are done, let them cool slightly, then peel and dice them into bite-sized pieces.

3. 3

   Step 3: In a large pot, heat the olive oil over medium heat. Add the diced onions and cook until softened, about 5 minutes.

4. 4

   Step 4: Add the minced garlic and cook for another minute, stirring constantly to prevent burning.

5. 5

   Step 5: Add the crispy bacon and cook until crispy, about 4-5 minutes. Remove the bacon from the pot with a slotted spoon and set aside.

6. 6

   Step 6: Pour in the chicken broth, bringing the mixture to a simmer.

7. 7

   Step 7: Use an immersion blender to puree the soup until smooth, or let it cool and puree it in a blender.

8. 8

   Step 8: Stir in the heavy cream, salt, and black pepper.

9. 9

   Step 9: Add the diced sweet potatoes and cooked bacon to the pot, and stir to combine.

10. 10

    Step 10: Finally, stir in the smoked Gouda cheese until melted and creamy.

💡 Pro Tips

For an extra-rich and creamy soup, add more heavy cream or a splash of half-and-half. Storage instructions: refrigerate for up to 3 days or freeze for up to 2 months.

📊 Nutrition per Serving