Sweet Potato Jalapeno Soup with Avocado Grilled Cheese Sandwiches

Ultimate cozy winter comfort food.

Rich, creamy sweet potatoes with just the right kick from some roasted jalapenos and perfectly paired with a simple yet decadent avocado and havarti grilled cheese sandwich. Please dip your grilled cheese into the soup, that is mandatory. This soup is especially wonderful after a long cold day when you just want to feel warm and snuggly.

Who can resist avocado and cheese slathered onto two buttery pieces of bread and grilled?

Look how pretty these are!

Did you know: sweet potatoes are usually only about 44 cents a pound at the grocery and contain lots of vitamins? Healthy and cheap! Also, when boiled then cooled, the skin peels off easily. Even if you don’t love sweet potatoes by themselves, this soup is definitely worth a try!

My notes: 

The soup is rather rich, especially paired with the grilled cheese, so its quite filling, even for the menfolk.

Next time I make this I will add even more jalapeno than is included in my recipe below. I would have enjoyed the spice level kicked up a little more.

I don’t know why anyone would ever do this, but I put whole peppercorn in the soup thinking it would get blended up, well, it didn’t. So we had some peppery bites!

An immersion blender is very helpful for this soup. If you don’t have one, I’m sure you could just blend it in your regular blender, but let it cool down before doing so.

For the grilled cheese: you must use havarti! The creaminess is out of this world, especially paired with the avocado.

Sweet Potato Jalapeno Soup 

adapted from food.com 

Serves 6 

Ingredients: 

3lbs sweet potatoes

4 cups chicken broth, or 4 cups water with 4 cubes chicken bouillon

1 medium onion, chopped

3 garlic cloves, minced

5 slices bacon

6 tablespoons butter

1/4 cup jalapeno

2 teaspoons cumin

1/2 cup chopped cilantro

1/2 cup half-and-half

salt and pepper to taste

To make:

First, preheat your oven to 400 degrees, rinse off your jalapenos, wrap in foil, and throw them in for 20 minutes. Then take them out and give them a rough chop.

Scrub your sweet potatoes and cut them in half. Bring a large pot of water to boil and add in sweet potatoes. Boil until you can stick them and they are soft. Drain and let them cool until you can handle them. Peel off the skin, set aside.

While potatoes are cooling, add butter to the soup pot over medium-high heat. Add onion, saute until onions are translucent, add garlic and saute about one more minute. Cook your bacon separately in the microwave, oven, or in a skillet. When cooked, break 3 of the slices into pieces and add to the onions and garlic.

Add chicken broth to the pot, cover and bring to a boil. Slice the peeled sweet potatoes into bite sized pieces and add to the soup pot. Add jalapenos, cumin, cilantro, and half-and-half. Stir into soup. Sprinkle with a little salt and pepper.

Use your immersion blender or regular blender, to blend all the ingredients until they are smooth with no lumps. Add salt and pepper to taste. Sprinkle remaining bacon and some cilantro on top.

Avocado Grilled Cheese Sandwiches 

Ingredients: 

4 slices of bread-I used multi grain sandwich bread

1/2 large avocado

4 thin slices havarti cheese

a little butter

To make: 

Butter each piece of bread. Flip over and spread 1/4 avocado on two of the slices, on their opposite slice place 2 slices of havarti cheese. Make into a sandwich.

Cook sandwiches over medium heat in a non-stick pan. When one side gets nicely browned, flip it and brown the other side!

Enjoy!

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2 Comments on “Sweet Potato Jalapeno Soup with Avocado Grilled Cheese Sandwiches”

  1. Mike R says:

    Jillian you’re such a chef! I love Avocado. I love cheese! I am going to get dinner now..

  2. Eva Pearl says:

    Yummy! I can’t wait to try this/ and I get to use the immersion blender for the first time- two fun things in one. Love ya, girl!


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