Baked Sweet Potato Soup

• 5 strips of bacon

• 1 onion, diced

• 2 cloves of garlic

• 1 tbsp ghee, olive oil or avocado oil

• 2 large sweet potatoes, chopped

• 32 oz chicken broth

• Salt & pepper to taste

• 1 cup coconut cream or milk

• 2 tbsp almond flour

Heat large soup pot, add the bacon to the pan and cook until crispy. Remove the bacon from the pan and drain on paper towels. Set aside. 

Cook the diced onion, garlic, and ghee or oil for a few minutes until the onion becomes translucent. Add the sweet potatoes, chicken broth, salt, and pepper to the pot. Bring the soup to a boil and then lower the heat. Let the soup simmer for 20-25 minutes or until the sweet potatoes are tender. 

When the sweet potatoes are tender, add the coconut milk. Then add one to two cups of soup to a blender and blend until mostly smooth. Pour the soup back into the pot (this thickens the soup). Now stir in the almond flour to make it even thicker. Stir in half the crisped bacon. 

Serve the soup with the rest of the bacon and avocado on top + enjoy!