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Pat Zachary's jazzy jalapeno sweet potato Soup

Source of Recipe

STL


List of Ingredients

3 slices bacon, finely chopped
1 medium onion, chopped
2 T butter
3 cloves garlic, sliced
4 lb sweet potato, peeled and chopped
8 cups chicken broth
1/4 cup pickled jalapeno peppers, chopped
2 T jalapeno juice
1 tsp cumin
1/4 tsp baking soda
1/2 cup cilantro leaves
1 1/2 cups milk
1 tsp salt
1 tsp black pepper



Recipe

In a large stockpot, saute bacon and onion in butter until just tender. Add garlic and cook about two more minutes. Add sweet potato, chicken broth, pickled jalapenos, juice and cumin. Cover and cook until potatoes are tender, or approximately 20 to 30 minutes. When done, add baking soda, cilantro leaves and milk. NOTE: Use half-and-half instead of milk for added richness. Coarsely mash potatoes with a potato masher. Stir well and add salt and pepper to taste. Simmer for about 15 minutes, stirring frequently. Pour into cups and top with heavy cream and cilantro.

- Pat Zachary of Spurger, Best Cook on the Block, July 21, 2004.