A delightful twist on the classic sweet potato soup, enhanced with smoky flavors and a creamy texture.
Cook the bacon in a skillet until crispy, then remove and set aside.
Use smoked bacon for an extra layer of flavor.
Sauté the onion, leek, and garlic in the bacon drippings until softened.
Cook on low heat to avoid burning the garlic.
Add the sweet potatoes and cook for a few minutes, stirring occasionally.
Cut the sweet potatoes into small cubes for faster cooking.
Pour in the chicken stock, thyme, and nutmeg, bring to a boil, then simmer until the sweet potatoes are tender.
Partially cover the pot to retain heat while allowing steam to escape.
Blend the soup until smooth, then return to the pot and stir in the half-and-half.
Blend in batches if necessary to avoid overfilling the blender.
Reheat the soup, season with salt, and serve garnished with sour cream and pickled jalapeños.
Serve with a side of crusty bread for a complete meal.
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