Packable lunches are the back-to-school supplies that matter most to us as foodies, and savory soups are one of our favorite gourmet go-to’s because they are easy to travel with regardless of the transportation you take. That’s why we were thrilled to discover this Bacon, Sweet Potato and Cheddar Soup recipe from our friends at West Mountain Inn in Arlington, VT. This beautiful B&B provides luxurious accommodations, exhilarating outdoor activities, and amazing meals at its restaurant onsite, which feature the best sustainable ingredients of local farm fresh produce, free-range meats and poultry, seasonal game, Vermont artisan cheeses, home-baked breads and desserts. The wood-paneled dining room offers the ideal setting for the lavish country breakfasts and decadent 5-course dinners created daily by the inn’s award-winning chef. What’s also great for food lovers to know is that West Mountain Inn has been a longtime member of the Vermont Fresh Network, a partnership of state chefs, farmers and food artisans.
Although the sweet potato may sound daunting for your child’s school lunch, the bacon and cheese are sure to win her over. If it doesn’t, that works also- there’s more for you to pack in your lunch!
- ½ lb. bacon, chopped
- 1 medium onion, diced
- 3 stalks celery, diced
- 2 carrots, diced
- 4 sweet potatoes, peeled & diced
- 1 Tb. garlic, minced
- 1 Tb. dried thyme
- 6 cups chicken stock
- 2 cups grated cheddar
- Salt and pepper
- 2 Tb. roux
- Put bacon in pot and render until crispy.
- Add onion, celery, carrots and garlic and sauté 5 minutes.
- Add sweet potatoes, chicken stock, thyme, salt and pepper. Bring to boil.
- Temper roux and add to soup and simmer for about 45 minutes.
- Add cheese and warm until melted.