Ingredients
2 tbsp. extra-virgin olive oil
1 yellow onion, roughly chopped
2 garlic cloves, peeled
6 (2 ½ lbs.) sweet potatoes, peeled, cut into ½” cubes
2 c. low-sodium vegetable broth
2 c. water
6 oz. Velveeta, cut into ½’ cubes
1/4 tsp. freshly ground black pepper
1 bunch chives, cut into 1” pieces
4 oz. bacon, cooked, roughly chopped
2 oz. Velveeta, shredded
1 jalapeño, thinly sliced
1/4 c. radish, thinly sliced
1/4 c. sour cream
Preparation
Step 1In a large slow cooker, add olive oil, onion, garlic, sweet potatoes, vegetable stock, water and Velveeta; season with pepper. Cover and cook on low for 4 hours. Step 2Remove cover, using an immersion blender, puree soup until smooth or desired consistency. Check seasoning and divide between bowls. Step 3Top each serving with chives, bacon, shredded Velveeta, jalapeño slices, radish slices, and sour cream.
Made this? Let us know how it went in the comment section below!
