Sweet Potato, Bacon & Kale Soup
Sweet Potato, Bacon and Kale Soup is a creamy and delicious soup that’s perfect for the beginning of the new year. Whole30 compliant, this hearty soup is simple to cook and packs a punch with flavor.
I will fully admit: I am a soup addict. What started out as a comfort food when I wasn’t feeling good has slowly transitioned into an any time of the year craving.
My husband? Not so much, but he LOVES this soup. I originally started cooking this when we were doing the Whole30, but quickly realized that it’s just as amazing any time of the year.
Creamy sweet potato, bacon and kale soup is a delicious dairy free and gluten free dish that is quick and easy to prepare, and also just as amazing as leftovers the next few days.
This dish can also be Whole30 and Paleo compliant, which means I feel even better about us pigging out on this. Vegetarian or vegan? Just take out the bacon! This delicious Sweet Potato, Bacon & Kale Soup is still absolutely delicious without the bacon.
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Ingredients for Creamy Sweet Potato and Kale Soup
This simple and delicious soup recipe is perfect for chilly fall and winter days. All of these ingredients you should be able to easily find at your local grocery store. Many of them are already probably in your pantry or fridge!
Bacon (or real bacon bits if you’re crunched for time! Be sure whatever you choose is sugar free if you want this to be Whole 30 compliant)
Butter (or coconut oil for completely dairy free)
Diced yellow onion
Minced garlic
Chicken or vegetable broth
Diced sweet potatoes
Bay leaves
Dried thyme
Curry seasoning
Red pepper flakes (add more if you like spicy)
Thinly sliced kale with the tough ribs removed
Full fat coconut milk- I really recommend you only use the full-fat version! It helps the creamy texture of the soup come together and is such a key piece of this recipe.
Salt and pepper to taste
Fresh parsley for garnish
If you’re a vegetarian or vegan, you can omit the bacon. The soup still turns out rich and creamy!
You can use either store bought curry seasoning or homemade. This curry powder recipe is one of my favorites. If you love a good chicken curry, you might also enjoy this chicken rezala.
How to Make Sweet Potato, Bacon and Kale Soup
This soup takes a little bit of prep time, but is SO worth it. It comes together easily, and tastes even better for leftovers the next day.
If you’re using real bacon, fry it up until crispy, chop and set aside. You can also substitute bacon bits or leftover shredded chicken.
Melt 2 tablespoons of butter/coconut oil in a large pot. Add the onions and cook until translucent and beginning to brown (about 6 minutes). Add the garlic and cook for another 30 seconds to 1 minute.
Add broth, sweet potato, bay leaves, thyme, curry powder and red pepper flakes. Bring to a boil, reduce heat to medium low and simmer (covered) until potatoes are tender, about 12-15 minutes.
Add in the coconut milk, bacon (or other protein) and the sliced kale. Cook until the kale is wilted and bright green (about 5 minutes). Season with salt and pepper.
Serve immediately, garnishing with parsley if desired.
Love sweet potatoes? Check out these recipes too: Harissa Sweet Potato Tacos and Sweet Potato & Black Bean Enchiladas!
Sweet Potato, Bacon and Kale Soup
This Indian-inspired sweet potato, bacon and kale soup is full of big flavors and hearty veggies! Dairy free and Whole30 compliant, too.
Ingredients
- 5–6 slices bacon (or real bacon bits if you’re crunched for time! Be sure whatever you choose is sugar free if you want this to be Whole 30 compliant)
- 2 tbsp butter (or coconut oil for completely dairy free)
- 1/2 yellow onion, diced
- 2 cloves garlic, minced
- 3 cups of chicken or vegetable broth
- 3 medium sweet potatoes, diced (about 4 cups)
- 2 bay leaves
- 1 teaspoon dried thyme
- 1 T curry seasoning
- 2 teaspoons red pepper flakes (add more if you like spicy)
- 2 cups thinly sliced kale, tough ribs removed
- 1 cup full fat coconut milk
- salt and pepper to taste
- fresh parsley for garnish
Instructions
- If you’re using real bacon, fry it up until crispy, chop and set aside. You can also substitute bacon bits or leftover shredded chicken.
- Melt 2 tablespoons of butter/coconut oil in a large pot. Add the onions and cook until translucent and beginning to brown (about 6 minutes). Add the garlic and cook for another 30 seconds to 1 minute.
- Add broth, sweet potato, bay leaves, thyme, curry powder and red pepper flakes. Bring to a boil, reduce heat to medium low and simmer (covered) until potatoes are tender, about 12-15 minutes.
- Add in the coconut milk, bacon (or other protein) and the sliced kale. Cook until the kale is wilted and bright green (about 5 minutes). Season with salt and pepper.
Serve immediately, garnishing with parsley if desired.
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