This crockpot recipe was inspired by a friend’s Facebook post, in which she shared a recipe for “Sweet Potato Soup with Rosemary and Mascarpone Cheese.” I thought it sounded interesting, and when I read through the ingredients, I realized that it was “Plox” (for the most part) and could be fully compliant with a couple of tweaks.
I readily confess that the initial prep for this soup seems a bit much to some, but if you follow the Plant Paradox protocol and want correctly prepared resistant starches, the first step is necessary. A bonus of roasting your sweet potatoes first is that it brings out the natural sweetness, so you won’t need as much honey and might be able to omit it altogether.
Obligatory Disclaimer: This recipe is my beta test and will evolve as I make future batches. Yes, I do realize that bacon is not explicitly named on Dr. Gundry’s current Yes/No list from “Gut Check,” but prosciutto is. At the time of making this soup, I didn’t have any prosciutto, so I used what I had on hand.
Sweet Potato Soup
An easy make-ahead, slow cooker soup.
Ingredients
- 5 lb. bag sweet potatoes, roasted, peeled, netting a total of 4 cups cooked
- 3 large or 6 small shallots, thinly sliced
- 2 cloves garlic, minced
- 2-6 inch long stems fresh rosemary
- 5 cups chicken bone broth
- 4 slices of bacon, sliced into ½” pieces
- 5 tsp. maple syrup
- Salt & fresh ground black pepper to taste
- ½ cup mascarpone cheese or cream cheese, room temp (A2 casein)
Garnish:
Directions
- Preheat your over to 350 degrees
- Line a large sheet pan with aluminum foil
- Clean sweet potatoes as needed to remove any excess dirt, but do not peel.
- Roast for 75 to 90 minutes, or until the flesh begins to yield when pressed.
- Remove from oven and allow them to cool completely before using the foil to wrap the sweet potatoes before putting them into the refrigerator for the next couple of days.
- Peel sweet potatoes and use a 4-cup measuring cup as your guide until you have approximately four cups of cooked sweet potatoes, which may not be the entire 5 lb. bag. Save the extras for future meals (if any).
- Add sweet potatoes to your crockpot/slow cooker and lightly mash.
- Add shallots, garlic, broth, rosemary and bacon to the crockpot, stir and cover.
- Set crockpot to high and cook for 5 hours.
- Turn off the heat and remove the rosemary stems.
- Add salt and pepper to taste, and then add the honey.
- Using an immersion blender or hand mixer, blend the mixture until smooth and thick. (Soup can also be pureed by ladling in batches into a food processor or blender and blended until smooth).
Preparing the Sweet Potatoes (Day 1):
Preparing the Soup (Day 3):
Garnish with a dallop of mascarpone cheese for serving. Enjoy!
Store leftovers in the fridge, or set aside in in freezer-proof jars/containers for later enjoyment.
Of Food & Foxes 