Sweet Potato Jalapeno Corn Soup.

I heard rumors of a deli that had sweet potato jalapeno soup on the menu and I knew that I had to have it! Unfortunately, I just haven’t had the opportunity to go to the deli so I made it my mission to create a soup that fit the taste I had in my mind. But here’s the deal – Hubby doesn’t like potatoes… except in French fry form, that is. He doesn’t like mashed potatoes. He doesn’t like baked potatoes. He doesn’t like au gratin potatoes. Or even potato skins. Or sweet potato casserole at Thanksgiving. It’s a texture thing. I, on the other had, wish I didn’t like all those incredible potato dishes. But I do. When I discovered my love of sweet potatoes back in college, it was like a gift – finally a potato with some redeeming nutritional value! And sweet potato jalapeno soup sounded like my next favorite meal. So, in an effort to make it pleasing to the hubster’s palate, I decided to make it sweet potato jalapeno corn soup… because he loves corn soup.

This soup was not hard to make – a little trying to get blended as I did several batches through my stand blender (this would be a really great time to use a hand blender!). Next time I make it I’ll probably use the bacon more as a topping, rather than adding it at the beginning – I feel like the flavor will shine through a little more that way. Other than that, this soup is so filling and one that I look forward to having as leftovers!

Sweet Potato Jalapeno Corn Soup

1 teaspoon olive oil
1 slice bacon, chopped into small pieces
1 medium onion, diced
3 cloves garlic, minced
2 quarts low-sodium chicken broth
4 sweet potatoes, cubed
1/4 cup pickled jalapenos, coarsely chopped
2 tablespoons juice from pickled jalapenos
2 teaspoons cumin
2 bay leaves
1 1/2 cups milk
1/4 teaspoon baking soda
1/2 cup cilantro, chopped
1 (16-ounce) bag frozen corn
1 teaspoon salt
1 teaspoon pepper

Heat olive oil in large soup pot over medium heat. Add bacon & onion and saute until tender. Add garlic and saute for a couple of minutes.

Pour in broth and stir in sweet potatoes, jalapeno, jalapeno juice, cumin, and bay leaves.

Bring to boil and let simmer for 20-30 minutes.

Add milk and either blend potatoes in small batches in the blender or use a hand blender to mash the sweet potatoes. Add frozen corn, baking soda, and cilantro and let simmer for additional 10-15 minutes, stirring occasionally.

Season with salt & pepper to taste. Great served with shredded pepper jack cheese, sour cream, and tortilla chips!