Sweet Potato Soup

This soup is my favourite soup on a cold, snowy day! It’s filling enough to eat as a meal with a salad, or can be used as a starter!

1 large potato
2 sweet potatoes – all peeled and cubed. (can skip the peeling and wash and chop)
4-5 slices of bacon – diced
2 – 900ml containers of chicken or vegetable stock
3 leeks – white part only, clean really well as leeks can be quite sandy
½ white onion – diced
1-2 cloves garlic
1 tsp. of parsley
Salt and pepper to taste
Chives to garnish (optional)

This is how we make it
In a large pot, sauté bacon, onion, garlic and leeks until bacon is fully cooked and onions are transparent. (Use 1tsp of butter or coconut oil to sauté) Add chicken stock to the pot. Add in your diced potato and sweet potatoes. Bring to a boil until potatoes are soft to the touch. If you like your soup chunky add your seasonings now, and serve. If you are looking for a creamy bowl of deliciousness, remove 2-3 cups and put into a blender. Blend until smooth and add back to the pot. You can make the soup and consistency you like. Add the parsley and salt and pepper to taste. Enjoy!!
For a more savoury soup, roast your potatoes and garlic in the oven at 400 F for 45 minutes until potatoes are cooked.