Tomato-Sweet Potato Soup

This sounds like an unusual combination, but it is actually quite yummy and perfect for one of those frosty days. A glass of riesling and some crusty bread are the perfect accompaniments to chase away the chill. Adapted from Good Food Magazine, December 1987.

• Ready In: 1 hr 20 mins
• Serves: 6-8
• Yields: 2 quarts

Ingredients

• 2  tablespoons  vegetable oil
• 1 1⁄2 cups  chopped sweet onions
• 1  lb sweet potato, pared, cut into 1-inch cubes
• 1  lb russet potato, pared, cut into 1-inch cubes
• 1  teaspoon salt (or to taste)
• 1⁄8 teaspoon fresh ground pepper
• 1  pinch cayenne pepper
• 6  cups water
• 1 (15 ounce) can  diced Italian tomatoes, drained
• 4  slices bacon, cooked crisp

Directions

1. Heat oil in Dutch oven or large saucepan. Add onions and cook, stirring occasionally, until golden, about 10 minutes. Add all potatoes and stir to coat with oil. Sprinkle with salt, pepper, and cayenne, then pour in the water. Heat to boiling. Reduce heat and simmer uncovered until potatoes are very soft, about 30 minutes.
2. Puree about three-quarters of the potatoes in batches in food processor or blender. Return to soup and crush remaining large chunks with back of wooden spoon.
3. Stir in tomatoes and simmer 15 minutes. Crumble bacon over soup and serve hot.