4 medium sweet potatoes, chopped
8 cups chicken broth
8 slices bacon, cooked
4 14-ounce cans artichoke hearts, drained
2 cloves garlic, minced
½ teaspoon sea salt
½ teaspoon ground ginger
4 Tbsp green onion, chopped
1. Combine the sweet potato and chicken broth in a large stockpot and bring to a boil.
2. Reduce heat and simmer for 25 minutes or until the potatoes are fork-tender.
3. Transfer the potatoes and broth to a blender with the bacon (reserving a little bit for garnish), artichoke, garlic, salt, and ginger.
4. Process until smooth. If needed, return to the stove to heat through. Pour into serving bowls and serve garnished with green onion and extra bacon.
Inspired by: A Clean Plate