Jalapeno Sweet Potato Soup

This is a great soup with a twist. It makes a great evening meal during fall and winter. It is from the Peach Tree Tea Room Cookbook.

• Ready In: 1 hr 20 mins
• Yields: 14 Cups

Ingredients

• 3  slices bacon, finely chopped
• 1  medium onion, chopped
• 2  tablespoons butter
• 3  cloves garlic, sliced
• 4  lbs sweet potatoes, peeled and cubed
• 8  cups chicken broth
• 1⁄4 cup  pickled jalapeno pepper, coarsely chopped
• 2  tablespoons  jalapeno juice
• 1  teaspoon comino (cumin)
• 1⁄4 teaspoon baking soda
• 1⁄2 cup cilantro leaf
• 1 1⁄2 cups milk
• 1  teaspoon salt
• 1  teaspoon black pepper, freshly ground

Directions

1. In a large stock pot, saute bacon and onion in butter until just tender.
2. Add garlic and cook about 2 more minutes.
3. Add sweet potatoes, chicken broth, pickled jalapeños, jalapeño juice and comino.
4. Cover and cook until potatoes are tender (approx. 20 to 30 minutes).
5. When done, add soda, cilantro and milk.
6. Coarsely mash potatoes with a potato masher.
7. Stir well and re-adjust salt and pepper.
8. Simmer for 15 minutes, stirring frequently.
9. NOTE: You may garnish with sour cream and 3 or 4 fresh jalapeños, cut in thin lengthwise strips.