Rating: 5 stars
4 Ratings
  • 5 star values: 4
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

Warm up with this yummy soup that uses sweet potato, portobello mushrooms, and gouda cheese to give it a depth of flavor and an immune boost to help ward of cold/flu season. And the best part, the kids will love it, too! (Sshhhh, don't tell them it's kinda healthy.)

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Recipe Summary

cook:
25 mins
total:
35 mins
prep:
10 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Heat margarine in a pot and cook onion until soft and translucent, about 3 minutes. Add mushrooms and 1 can of chicken broth and cook for 5 minutes.

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  • Add sweet potato and second can of chicken broth to the pot. Stir in bacon bits, garlic salt, thyme, and bay leaf, and bring to a boil. Reduce heat and simmer soup until sweet potato is soft, about 15 minutes.

  • Remove and discard bay leaf. Puree soup using an immersion blender until smooth. Stir in half-and-half and Gouda cheese and mix until well blended.

Cook's Note:

This is easily adapted into a vegetarian dish by substituting vegetable broth for chicken broth and omitting the bacon.

Nutrition Facts

192 calories; protein 8.9g; carbohydrates 19.2g; fat 9.6g; cholesterol 22.7mg; sodium 1181.3mg. Full Nutrition
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