Jalapeno Sweet Potato Soup

Very good, I am always looking for new soups for my restaurant in Tianjin China. Most of my customers are expats who miss good old home cooking and this soup hit the spot for the fall weather that has just arrived. <br/><br/>I made as posted but tripled the batch, it was such a hit that my first customer told everyone who came in that day that they had to try it. I served with pickled jalapenos, a drizzle of sour cream and warm tortillas.<br/><br/>Hank's Sports Bar & Grill in Tianjin China has a new soup, I will be ordering another twelve pounds of sweet potatos today, thanks Miss Annie for a new soup on my special board. <br/><br/>Update: Sorry, didn't mean to post the same review, just wanted to let you know that for five years straight your Jalapeno Sweet Potato soup has been a regular for my restaurant over the holidays.

Great soup! Had to try this when I saw the title. Two of my favorite foods in a soup! Other than cutting the recipe in half and subbing olive oil for butter, followed the recipe. I used an immersion blender and then the potato masher, like the texture of the potato masher better. Next time I will probably crisp the bacon and remove it, cooking onion and garlic in drippings. I would like the crunchy bacon texture better than the chewy bits of bacon. Great unique recipe, will make again!

What a delicious soup! Plenty of heat, but not enough to mask the complexity of this beautiful creation. Served it with a spinach salad with raspberry vinaigrette, and some multi-grain bread to dunk in the orange loveliness. DH loved it too, and there was plenty to freeze for several more meals. Thanks, Miss Annie!

I tried making this soup again (I forgot I had made it previously) and found it to be 100% better the second time. Perhaps my jalapeno peppers were not as strong on vinegar as the first try? This time, I cut the recipe in half (just in case the recipe wasn't great) and used 3 cups homemade chicken stock to which I had added too much garlic when making it and 1 cup water to dilute it a bit, as it was very strong on the garlic. I then skipped adding the garlic called for in the recipe. Otherwise, I tried my best to stick to the recipe with the exception of using 2 strips bacon rather than 1.5 strips. I did chop up the bacon quite small, and that avoided the blubbery texture I would expect from bacon not fried crisp. (That worked out well.) The texture of the soup was very good having used a potato masher this time. (I used an imersion blender the first time.) I tasted it when fresh, then refrigerated it overnight. That overnight refrigeration really made the flavor improve. I think I may have overloaded a bit on the cilantro, but sitting overnight alleviated that error. I'm giving it 5 stars this time, since following the recipe more closely made a much better soup than my first try where I had not been as careful. I think the homemade chicken stock really helped it as well. (It always does.)

Delicious! I added sour cream as I mistakenly added too much jalapeno. Wonderful soup for a fall day. Thanks for sharing.