INGREDIENTS
2 TBSP. olive oil
4 medium sweet potatoes, peeled and cut into 1/2 inch cubes
2 strips bacon, diced
1 large onion, diced
2 cloves garlic, minced
4 cups chicken stock
1 (16 ounce) bag frozen corn or kernels cut from 4 ears corn
1/2 pound raw medium shrimp, peeled
1 1/2 tsp. salt
1 tsp. Tabasco
1/2 tsp. pepper
2 TBSP. fresh thyme leaves
2 TBSP. chopped fresh dill
Garnish, 1/2 cup sour cream, optional
DIRECTIONS
In a stock pot, heat olive oil over medium-high heat.
Add sweet potatoes and bacon and cook for 4 minutes.
Add onion and garlic; cook 2 minutes.
Add chicken stock and cook until potatoes are just tender.
Remove 1 1/2 cups sweet potatoes from pot and mash with a fork.
Return potatoes to pot.
Add corn, shrimp, salt, hot sauce, pepper and fresh herbs, stirring to combine.
Return soup to a simmer and cook 5 minutes; be careful not to over cook.
Serves 10 cups.
