Happy Thanksgiving week to everyone out there! We are so excited for the upcoming holiday. I have already pulled out my old maternity jeans to wear for dinner…ssshhh…don’t tell anybody okay?
So although we will be stuffing out faces come Thursday, currently our fridge is completely bare! Yes there is a giant bird and all the trimmings but we can’t break into those goodies before the big day, so we are living off of the scraps from the back of the pantry! I’m sure you’ve been there right? Repeatedly opening the refrigerator hoping something delicious will just magically appear! But sadly…nada! This soup came out of pure necessity! I literally had 3 leeks, 1 sweet potato and some frozen bacon so I hoped that I could pull a Houdini cooking trick and Pouff….Dinner! And guess what?! It worked!
What You Will Need
1 sweet potato peeled and cubed
2-3 leeks sliced
2 cloves of garlic minced
2 tablespoons butter
1/4 cup flour
1 cup milk
3 cups chicken broth
1 chipotle pepper (optional I had one left in my freezer so I threw it in! But it’s perfect to have something smokey/spicy in there with the maple syrup as a contrast)
1 teaspoon oregano
1 teaspoon paprika
1/4 cup maple syrup
salt and pepper to taste
4 slices of bacon cooked and crumbled for topping
Sauté the leeks in the butter until tender and add garlic cooking a couple more minutes. Add the flour, milk and broth. Throw in the potatoes and chipotle pepper if using. Bring to a simmer and cook until potatoes are tender. If it gets too thick add a 1/2 cup of broth more (or water)
Using an immersion blender or a regular blender, puree until smooth. Add the spices and salt and pepper to taste. Finally stir in the maple syrup and serve topped with crumbled bacon.