1. Heat a heavy soup pot over medium heat and fry the bacon and onions until they are golden brown, about 8 to 10 minutes. 2. Pour off excess fat if there is any. 3. Melt butter in the pan and stir in flour. Let four cook, stirring constantly until it is golden brown, 2-3 minutes. 4. Add chicken stock and stir well, making sure nothing sticks to the bottom of the pan. 5. Bring the soup to a boil. 6. Add sweet potatoes and simmer until they are tender, about 15 minutes. 7. Add chicken, red pepper, cream and seasonings and simmer 20-30 minutes more. 8. Season to taste. 9. Serve hot. ---------------------------------------------------------------------------
Nutrition
Ingredients
