Creamy Sweet Potato Soup with Maple Cream and Bacon (Gluten Free and Grain Free)

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Creamy Sweet Potato Soup with Maple Cream and Bacon (gluten free) - Don't Mess with

One thing I love about fall is the all the yummy fall produce, such as pumpkin, squash, yams and, of course, sweet potato. They all remind me of Thanksgiving dinner – one of my favorite meals of the year.

We make one dish for Thanksgiving that’s a simple sweet potato with fresh whipped cream and a drizzle of maple syrup that is simply delicious. But on a cold day like today, I thought about reconstructing that sweet potato Thanksgiving dish into a savory, satisfying and (of course) gluten-free sweet potato soup.

And, oh boy, it came out to be positively scrumptious. Like, I was licking the bowl clean.

Creamy Sweet Potato Soup with Maple Cream and Bacon (gluten free) - Don't Mess with

The sweet potatoes add a rich creaminess to the soup so there’s no need to add cream or flour to thicken it. Also, the bacon adds a bit of saltiness to the dish – but you could omit the bacon and add a touch of salt.

The base soup is delicious on its own – so it can easily be made vegan with a vegetable stock. Top with a cashew cream and roasted pumpkin seeds for a yummy vegan version.

Gluten Free Sweet Potato Soup with Maple Cream and Bacon


  • 3-4 medium organic sweet potatoes
  • 4 cups bone broth (or chicken or vegetable stock)
  • 2 tbsp pastured or organic butter
  • 1 onion, chopped
  • 1/2 carrot, chopped
  • 1/2 celery stalk, chopped
  • 1 clove garlic, minced
  • 1 package of nitrate-free bacon (about 12-14 slices)
  • 1 cup organic Greek-style yogurt
  • 1-2 tbsp organic maple syrup
  • 1-2 stalks fresh parsley, chopped (optional)

Equipment & Tools


  1. Pre-heat oven to 350 degrees.
  2. Line a baking sheet with parchment paper. Lay out bacon about 1/2-inch apart.
  3. Cut sweet potatoes in quarters (or cut loosely in large pieces), and place on a separate baking sheet.
  4. Bake both sweet potatoes and bacon for 40 minutes. Remove sweet potatoes from oven and continue to cook bacon until done – about 5-10 minutes.
  5. In a large stock pot, cook celery, carrot, onion and garlic with butter for 1-2 minutes over medium heat.
  6. Add bone broth or stock and sweet potatoes. Simmer for 5-7 minutes.
  7. Use an immersion hand blender to puree sweet potatoes in stock pot. Once fully pureed, turn off heat and set aside.
  8. In a small bowl mix yogurt and maple syrup. Set aside.
  9. Serve soup with a dollop or two of the maple cream. Top with crumbled bacon and sprinkle with parsley.

Makes 4-6 servings


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  1. This sounds amazing! I love sweet potatoes and you can never go wrong with bacon. I can’t wait to try this.


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