Sweet Potato Chowder

We had snow day round 2 just last week and that called for soup...warm, hearty soup.
A friend of mine posted a photo of the most delicious looking sweet potato chowder and shared the recipe with me-- it originally comes from: here.

Now, to share it with you!

Sweet Potato Chowder

What you need:

5-6 slices bacon (we used sausage instead)

2 tbsp butter or ghee (or coconut oil for completely dairy free)

1/2 onion, diced small

2 cloves garlic, minced

3 cups of homemade broth (we used store bought broth)

2 medium/large sweet potatoes, diced small (about 4 cups)

1 bay leaf 

1/4 tsp dried thyme 

1/4 tsp dried dill 

2 cups thinly sliced kale, tough ribs removed (I made the mistake of purchasing the baby kale in a container--it would have been MUCH easier to cut buying it whole)

1 cup full fat coconut milk

salt and pepper to taste

fresh parsley for garnish

We doubled this recipe and it made enough for dinner, lunch, another lunch, and some to share.

It also freezes/reheats well. We froze some of the extra and had it for lunch a few days later.

What you do:

Cook bacon (or sausage) in a large skillet until well done and crispy. Set aside.

Meanwhile, melt 2 tablespoons of fat of choice (butter/ghee/coconut oil) in a large pot. 

Add onions and cook until translucent and beginning to brown. 

Add garlic and cook another 30 seconds.

Add broth, sweet potato, bay leaf, thyme, and dill. 

Bring to a boil, reduce heat and simmer (covered) until potatoes are tender, about 12-15 minutes (I did more like 20-25 because of doubling it--wanted to make sure the potatoes soft).

Stir in sliced kale and cook until wilted and bright green. 

Add in coconut milk and season with salt and pepper.

Serve immediately, garnished with chopped crispy bacon (or sausage) and parsley.

It was such a good soup--and, as far as soups go, it was super filling. 

Jason's already asked me to make it again next week--so, I have a feeling this one will become a regular in our winter food arsenal.