When the temperature dips and your stomach starts to growl, what’s on the menu? Soup, naturally. But even the best grocery store cans can’t compare to a homemade batch. That’s why we highly suggest you make a pot of this sweet potato chowder. It’s flavor-packed, filling and relatively healthy thanks to all that kale—not to mention, easy to double and freeze for later. We promise your dinner will be souper. (We just couldn’t help ourself.)
Sweet Potato Chowder
4 ounces bacon, chopped
1 small onion, chopped
1 garlic clove, minced
3 medium sweet potatoes, peeled and cubed (about 4 cups)
½ teaspoon dried thyme
Kosher salt and freshly ground black pepper
6 cups chicken stock (homemade or store-bought)
½ cup half-and-half
1 small bunch lacinato kale, leaves stripped and torn into bite-size pieces
1. In a large Dutch oven or heavy-bottomed pot, cook the bacon over medium-low heat until rendered and crisp, 8 to 10 minutes. Transfer to a paper-towel-lined plate and set aside.
2. Drain all but about 2 tablespoons of fat from the Dutch oven and return to medium heat. Add the onion and cook, stirring occasionally, until soft and translucent, about 5 minutes. Add the garlic and cook until fragrant, about 1 minute. Stir in the sweet potato and thyme, and season generously with salt and pepper.
3. Add the chicken stock and bring to a boil; reduce to a simmer and cook, stirring occasionally, until the sweet potatoes are tender, 25 to 30 minutes.
4. Remove from the heat and stir in the half-and-half. Stir in the kale and allow to wilt slightly; taste and adjust the seasoning as needed. Ladle into serving bowls and top with the reserved bacon.