The Leader Woman gives this rich soup a lively upgrade by utilizing purple potatoes, bacon and pistachios!
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Purple Sugary Food Potato Soup
RECIPE COURTESY OF REE DRUMMOND
Total: 45 minutes
Active: 35 minutes
Yield: 4 servings
8 slices bacon
2 pounds purple yams, cut into 1-inch cubes
3 cloves garlic, minced
2 sprigs thyme, leaves gotten rid of
1 red onion, sliced
1 tablespoon fresh oregano
1 teaspoon ground cumin
1/2 teaspoon ground coriander
Kosher salt and newly ground black pepper
5 to 6 cups veggie broth
1 cup chopped roasted and salted pistachios
1/4 cup chopped fresh parsley, plus more leaves, for serving
2 tablespoons chopped fresh oregano
1/4 teaspoon turmeric
Sour cream, for serving
For the soup: Heat a big Dutch oven over medium heat. Fry the bacon till crisp, 10 to 12 minutes. Get rid of to a plate and drain all however 2 to 3 tablespoons of the bacon fat from the Dutch oven. Reserve the bacon.
Add the yams, garlic, thyme, onion, oregano, cumin, coriander and then a great pinch of salt and pepper. Cook, stirring, till the onions have started to soften and the yams are covered in the bacon grease, 2 to 3 minutes. Include 5 cups of the broth and bring to a simmer. Cook up until the potatoes are soft, about 15 minutes.
For the pistachio fall apart: While the soup cooks, collapse the bacon and toss with the pistachios, parsley, oregano and turmeric until well combined. Reserve.
Utilizing an immersion mixer, puree the soup until smooth. Thin with the remaining stock as required.
Serve the soup into bowls and swirl in a spoonful of sour cream to each serving. Leading with the fall apart and some parsley leaves.
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Ree Drummond's Purple Sugary food Potato Soup|The Pioneer Female|Food Network