Bruce's Sweet Potato and Jalapeno Soup

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Ingredients

• 20 slices  Bacon
• 2 1/2 lbs  Onion, diced
• 1 1/4 lbs  Carrots, diced
• 1 1/4 lbs  Celery, diced
• 10 cloves  Garlic, minced
• 1/2 lb  Casa Fiesta Diced Jalapenos
• 1 5 gallon bucket  Bruce's Frozen Mashed Sweet Potatoes or 2 #10 cans of Bruce's Sweet Potato Mash
• 3 gallons  Chicken Stock
• 2 1/2 cups  Cream
• 1 tsp  Cajun Injector Cajun Shake
• 1 tbsp  Louisiana Gold Green Sauce

Directions

1. To finish the soup remove from heat and blend with stick blender until velvety smooth.
2. Add cream and season to tast e with Cajun Shake and Louisiana Gold Green Sauce.
3. In a stock pot, render bacon for 5 minutes on high heat, remove bacon, save for garnish.
4. Then add onions, carrots, celery, garlic and jalapenos, saute for 15 minutes on medium heat.
5. After vegetables are sauteed add the sweet potato mash and chicken stock.
6. Bring to a boil lower heat and simmer for 1 hour 15 minutes.