Sweet Potato Pancetta Soup

Today I was in the mood for something fall flavored, so I of course chose sweet potatoes.

Ingredients:

4 large sweet potatoes, peeled and cooked (I used microwave but you could boil)

1/2 cup leeks

1 clove garlic

1/2 cup red onion

3/4 lb pancetta

Portabello mushroom slices

1 t cumin

1 t black pepper

1 t sriracha

4 cups chicken broth 

Cook onions, leeks, garlic and add 2/3 to blender (the rest will go on top). Add seasonings and cooked potatoes to blender and purée.

Cook for 5 minutes on the stovetop to get the flavors friendly.

At the same time, cook pancetta, and then the mushroom slices.

Pour the soup into a bowl and top with pancetta, mushrooms, and onion mixture. You can also add Parmesan cheese and a drizzle of Greek yogurt/milk.

For some crunch, broil some slices of bread topped with Parmesan cheese and pepper until the cheese is melted.