Sweet Potato Soup with Bacon and Crispy Sage

Instructions

1. In a large skillet, fry the bacon until crisp.  Remove the bacon to paper towels to cool and drain.  Crumble the bacon and set aside.
2. Add the sage leaves to the hot bacon grease and fry until crisp.  Remove the sage to paper towels to cool and drain.  Set aside.
3. Add 1 tablespoon of the bacon grease to a large soup pot and turn the heat to medium.  Add the celery, carrot, onion, salt, ginger and pepper.  Sauté until the vegetables are a little bit softened.  Add the potatoes, chicken broth and apple juice.  Bring to a boil, then reduce the heat and simmer until the potatoes are very soft- about 20 minutes.
4. Puree the soup mixture in batches in a blender or food processor, or use a hand immersion blender to puree directly in the pot.  Pour the puréed soup back into the pot.  Stir in the cream and re-heat until warmed.
5. Ladle the soup into bowls, and garnish with bacon and crispy pieces of sage.