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Sweet Potato Soup with Bacon Bits

Makes 8 cups. Freezes well.

• 6 slices bacon
• 1 onion, finely diced
• 1 teaspoon Ras el Hanout
• 1 1/2 teaspoons salt
• 1/4 teaspoon ground black pepper
• dash cayenne pepper
• 5 cloves garlic, peeled and smashed
• 2 pounds sweet potatoes (2-3 large), peeled, quartered lengthwise, and sliced thin (food processor)
• 4 cups good chicken broth
• 1 cup water
• fresh or dried chives or scallions for garnish (optional)

Cut bacon into 1/4-inch slices (scissors are easiest for this) and place in a cold soup pot. Heat the pot over medium-high heat and cook the bacon until it's crisp. Remove with a slotted spoon to a plate covered with paper towels and set aside to drain and crisp.

Keep 1 tablespoon of the fat in the pan and discard the rest. Re-heat the fat over medium-high heat, then add the onions, Ras el Hanout, salt, pepper, and cayenne. Cook, stirring occasionally, until the onions are soft, about 5-7 minutes. Toss in the garlic and stir, cooking until fragrant, about 30 seconds.

Add the sweet potatoes, broth, and water to the pot. Bring to a boil, reduce heat to simmer, cover, and cook until the potatoes are tender, about 10-15 minutes.

Purée the soup with an immersion blender until smooth. Ladle into bowls and sprinkle with bacon bits and chives.

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