Total Time
30mins
Prep 15 mins
Cook 15 mins

I needed dinner in a hurry and looked to see what ingredients I could throw together. This was perfect for a cool autumn evening.

Ingredients Nutrition

Directions

  1. Peel and thinly slice sweet potatoes. For microwave cooking: Layer them on a crisping pan, otherwise for conventional oven roasting use a roasting pan. Dot with butter and sprinkle with turbinado sugar.
  2. For microwave: cook on grill plus microwave function for 15 minutes, stirring periodically to make sure all pieces are evenly cooked. Traditional oven: cook 20 - 30 minutes at 425 degrees, until cooked through.
  3. While potatoes are cooking, chop bacon and brown in a heavy saucepan.
  4. Add onions and sauté until golden, then add the garlic, being careful not to let it burn.
  5. Add wine and deglaze the pan. Then, add stock, honey and chives. DO NOT ADD SALT! With the bacon and stock, this will probably be salty enough for most tastes.
  6. When potato slices are cooked and lightly browned, add them to the stock. Cover and simmer for 15 minutes to give flavors time to blend.
  7. Puree the soup with a hand blender or in food processor, add cream and serve piping hot.