Sweet Potato-Cider Cream Soup

• 1-1/2 pound Sweet Potatoes
• 1 whole Large Onion, Chopped
• 6 cloves Garlic, Minced
• 2-1/2 Tablespoons Bacon Fat
• 1 pint Heavy Cream
• 2 cups Apple Cider
• 1/4 teaspoons Black Pepper
• 1 teaspoon Salt
• 1/8 teaspoons Cinnamon
• 1 teaspoon Paprika
• 1 dash Grated Nutmeg
• 3 Tablespoons Bacon Crumbles To Garnish

1. Peel and cube sweet potatoes into 1/2" sized chunks. Put them into a pot of salted water, bring to a boil and cook until soft (about 15 minutes).
2. Meanwhile, in a stock pot over medium heat, saute the onion and garlic in the bacon fat until onions are softened. This should be ready by the time the potatoes are boiled.
3. When potatoes are done drain them. Add the potatoes and remaining ingredients (except for the bacon crumbles) into the pot with the onions. Cook over medium-high heat for about 20 minutes, mashing with a potato masher to create a soup consistency.
4. Using a blender/food processor puree to make smooth after cooking. Serve soup garnished with bacon crumbles.

potatoes, onion, garlic, bacon fat, heavy cream, apple cider, ubc, salt, cinnamon, paprika, nutmeg, bacon crumbles

Taken from tastykitchen.com/recipes/soups/sweet-potato-cider-cream-soup/ (may not work)