3 large sweet potatoes or yams

2 pears, cored and cut into chunks (leave skins on)

2 slices cooked bacon

Chicken broth or water

1 small leek, diced

1/4 c packed, minced collard greens


Place all ingredients in a large saucepan, adding enough chicken broth or water to nearly cover food. Over high heat, bring to a boil. Cover, reduce heat, and simmer about 25 minutes until potatoes are fork tender. Once tender, purée until smooth. I like to top each soup bowl with additional, crumbled bacon. Serve.

Note: Of all the recipes I have created, this is one of my very favorites. It is satisfying, smooth, and silky. The sweetness from the pears combined with the saltiness of the bacon is a winning combination. The collard greens virtually disappear once puréed, and you are left with a beautiful, deep orange soup. Perfect year round.


© 2013 Thrive.