This is for you soup lovers out there. And bacon lovers too. Meet my cozy Sweet Potato Bacon Chowder.
Brrrr! It has been colder than usual here in Northern California. After spending 6 weeks down in Mexico on my healing journey, I was literally shocked to come home to 30 degree weather. I’ve been snuggled up next to my little wood stove enjoying the holidays with my family, recovering and resting. I plan on sharing my experience of getting intensive treatment for Lyme disease but am taking some time to process and assimilate before I put my thoughts and feelings into words. Stay tuned!
But I do have soup for you today. And seeing as it’s the day after Christmas, you may be needing a warm and inviting easy meal to share with your family.
I think I’ve mentioned it before that kale and bacon are two of my favorite foods. So here they are combined into an easy to make winter chowder. Think creamy, flavorful, hearty, and comforting. Loaded with nutrient dense broth, sweet potatoes, and kale, this chowder will make both your heart and belly happy.
Wishing you all infinite abundance and good health for the coming year. Hope you enjoy this sweet potato bacon chowder as much as we did!
- 5–6 slices bacon (sugar free bacon for Whole30 compliant)
- 2 tbsp butter, ghee, or coconut oil for completely dairy free
- 1/2 onion, diced small
- 2 cloves garlic, minced
- 3 cups of homemade broth (find recipe HERE)
- 2 medium/large sweet potatoes, diced small (about 4 cups)
- 1 bay leaf (like this)
- 1/4 tsp dried thyme (like this)
- 1/4 tsp dried dill (like this)
- 2 cups thinly sliced kale, tough ribs removed (I used Dino kale)
- 1 cup full fat coconut milk (where to get BPA free coconut milk)
- salt and pepper to taste
- fresh parsley for garnish
- Cook bacon in a large skillet until well done and crispy. Set aside.
- Meanwhile, melt 2 tablespoons of fat of choice (butter/ghee/coconut oil) in a large pot. Add onions and cook until translucent and beginning to brown. Add garlic and cook another 30 seconds.
- Add broth, sweet potato, bay leaf, thyme, and dill. Bring to a boil, reduce heat and simmer (covered) until potatoes are tender, about 12-15 minutes.
- Stir in sliced kale and cook until wilted and bright green. Add in coconut milk and season with salt and pepper.
- Serve immediately, garnished with chopped crispy bacon and parsley.
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