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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 24 |
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From . Ingredients:
1 tablespoon olive oil |
2 slices bacon, diced |
1/2 cup diced onion |
1/2 cup diced carrot |
1/2 cup diced celery |
4 cloves garlic, peeled and minced |
1/2 cup fresh orange juice |
2 medium sweet potatoes, peeled and diced |
4 new potatoes, peeled and diced |
6 cups flavorful chicken or 6 cups vegetable stock |
1 tablespoon sugar, blend splenda |
1/2 teaspoon cayenne pepper |
1 pinch salt and freshly ground black pepper |
Directions:
1. Heat the olive oil in a large pan over medium-high heat; add bacon.
2. Cook for about 2 minutes to render the fat.
3. Add onion, carrot, celery, and garlic, and saute for 5 to 7 minutes, stirring frequently. Then add the orange juice and reduce to thick syrup.
4. Add the potatoes and stock and bring to a boil.
5. Reduce heat and simmer for about 30 minutes, or until the potatoes are tender.
6. Add SPLENDA® Sugar Blend for Baking and cayenne.
7. Ladle mixture into a blender and pure thoroughly in batches; strain and season with salt and pepper. If the soup is too thick, thin with a little chicken or vegetable stock.
8. Serve warm.
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