White Bean, Sweet Potato, and Sage Soup

Prep Time 60 minutes

Cook Time 30 minutes

Total Time 90 minutes

Recipe by Shelby Kolb

Ingredients

• 10 strips of uncooked bacon (or more if desired)
• 2 tablespoons butter
• 15-20 fresh sage leaves
• 1 large yellow onion chopped
• 1 tbsp. chopped fresh sage 
• 4 garlic cloves minced
• 2 c. chicken broth
• 1/4 c. water
• 6 small sweet potatoes, or 3 large; wrapped in foil
• 1 – 15 oz. can cannellini beans rinsed, drained
• 1 c. half & half
• 1/4 tsp. paprika
• salt & pepper to taste
• sour cream

Instructions

1. On a foil-lined baking sheet, bake bacon strips at 400 degrees for 20 minutes (or until desired!)
2. In the same oven, bake sweet potatoes for ~1 hour, or until fork tender.
3. Once done baking and cooled, crumble bacon into bits and reserve.
4. When sweet potatoes are done, unwrap and let cool. Slice in half and scoop out inside. Set aside.
5. Melt the butter in a heavy-bottomed pot.* Add the fresh sage leaves, and fry until golden and crispy, about 1 minute each side. Carefully remove sage leaves with a slotted spoon, and drain on paper towels to remove excess butter.
6. Add the onion, chopped fresh sage, and garlic to the remaining butter in the pot (add more if needed).
7. Cook until onions are soft and tender.
8. Add chicken broth, and bring to a low simmer.
9. Place the set-aside sweet potatoes, white beans, half & half, paprika, salt, pepper, and chicken stock mixture into a blender.
10. Puree until smooth.
11. Return the blended mixture to the pan, and cook over medium heat for 3-4 minutes, or until heated through.
12. Stir in the bacon bits, reserving some for topping, if desired.
13. Top with bacon bits, sage leaves, and sour cream.

*I always use my Le Creuset pot for soups!