- 1 tablespoon olive oil
- 2 slices bacon, diced
- 1/2 cup diced onion
- 1/2 cup diced carrots
- 1/2 cup diced celery
- 4 cloves garlic, peeled and minced
- 1/2 cup fresh orange juice
- 2 medium sweet potatoes, peeled and diced
- 4 new potatoes, peeled and diced
- 6 cups flavorful chicken or vegetable stock
- 1 tablespoon SPLENDA® Sugar Blend
- 1/2 teaspoon cayenne pepper
- Salt and freshly ground black pepper
- Apple-bacon Chutney, for garnish
- Spicy Texas Pecans, for garnish
- Heat the olive oil in a large pan over medium-high heat; add bacon.
- Cook for about 2 minutes to render the fat.
- Add onion, carrot, celery, and garlic, and saute for 5 to 7 minutes, stirring frequently. Then add the orange juice and reduce to thick syrup.
- Add the potatoes and stock and bring to a boil.
- Reduce heat and simmer for about 30 minutes, or until the potatoes are tender.
- Add SPLENDA(r) Sugar Blend for Baking and cayenne.
- Ladle mixture into a blender and pure thoroughly in batches; strain and season with salt and pepper. If the soup is too thick, thin with a little chicken or vegetable stock.
- Serve warm and garnish with Apple-Bacon Chutney and Spicy Texas Pecans (see separate recipes).