Creamy Sweet Potato and Leek Soup

Ingredients

• 3 oz thick-cut applewood smoked bacon, cut into 1-in. pieces
• 1 tbsp olive oil
• 1 large leek, thinly sliced
• 1 1/2 tsp kosher salt
• 2 large sweet potatoes, peeled and chopped (6 cups)
• 4 cups low salt chicken broth
• 2/3 cup heavy cream
• 2 tbsp fresh chopped chives
• Freshly ground black pepper
• Crushed red pepper

Instruction

1. Place bacon in a large pot or Dutch oven over medium; cook until crispy, 6 to 10 minutes. Transfer to a towel-lined plate.
2. Add oil to pot. Add leek and salt; cook, stirring frequently, until softened, about 4 minutes. Add potatoes and broth; bring to a boil over high. Reduce heat to low and simmer, partially covered, until potatoes are fork-tender, 12 to 14 minutes.
3. Blend potato mixture with an immersion blender until smooth. (Or transfer to an upright blender. Cover with lid, remove center piece, and place a clean towel over opening. Blend until smooth.) Stir in cream.
4. Serve soup topped with bacon, chives, crushed red pepper, and, if desired, another swirl of cream.