Loaded Baked Potato Soup

Serves 6

6 slices thick bacon, coarsely chopped 1 yellow onion, diced 2 cloves garlic, chopped 2 pounds Hannah sweet potatoes, peeled and diced 10 ounces cauliflower, cut into

florets

41 cups chicken bone broth

2

1 cup cashew milk

31 teaspoons fine sea salt

2

1 2 teaspoon smoked paprika

1 2 teaspoon apple cider vinegar 1 2 teaspoon freshly squeezed

lemon juice

Chopped fresh chives, for serving

(optional)

Dairy-free sour cream (optional)

Line a plate with paper towels. In a stockpot, cook the bacon over medium heat until the fat is rendered and the bacon is crisp, about 8 minutes. Using a slotted spoon, remove the bacon from the pot and set it on the prepared plate to drain. Pour off most of the grease, reserving about 2 tablespoons in the pot. Return the pot to medium-high heat, add the onion and garlic, and sauté for 2 minutes, until fragrant. Add half of the sweet potatoes and all of the cauliflower and cook for 5 minutes, stirring frequently. Add the bone broth, bring it to a gentle boil, and cook for 10 minutes, until the potatoes and cauliflower are tender. Using an immersion blender, or working in batches in a blender, blend the soup until smooth. (If using a blender, remove the cap in the blender top and place a kitchen towel over the top to allow steam from the hot liquid to release while you blend.) Return the purée to the stockpot. Add the remaining sweet potatoes, the cashew milk, salt, paprika, vinegar, and lemon juice. Bring to a boil over medium-high heat, then turn the heat to low and simmer for 12 to 15 minutes, stirring frequently, until the sweet potatoes are tender and the cashew milk has thickened the soup.

Ladle the soup into bowls and top with the reserved bacon, chives, and dollop of sour cream. Serve immediately.

Store leftover soup in an airtight container in the refrigerator for 5 days, or in the freezer for 6 months. Defrost overnight in the refrigerator. Reheat in a saucepan over medium heat, stirring frequently, for 10 minutes.