1/2 -inch pieceFresh ginger,peeled and finely chopped
Salt and pepper to taste
1Chipotle pepper,canned in adobo sauce (use half if you want it less spicy or none if you don't want the heat)
4CupsChicken broth
1 1/4CupsApple cider
2LargeSweet potatoes,peeled and cubed (about 2 pounds)
3/4CupHeavy whipping cream
For the maple bacon bits
6SlicesBacon,fat trimmed and chopped in to pieces
2TablespoonsMaple syrup
Instructions
For the maple bacon bits
Cook bacon pieces over medium heat until crisp on both sides. About 5-10 minutes. Remove bacon to a dish lined with a paper towel and drain fat from the pan. Put the cooked bacon back into the pan and add the maple syrup. Cook tossing the bacon in the syrup for 2-3 minutes. Remove from heat let cool for about 5 minutes. Then place the bacon on a plate to cool completely. Once cooled and hardened place on a cutting board and chop into bits.
For the bisque
Add the butter to a large soup pot over medium-high heat. Once the butter melts and becomes foamy, add the garlic, onions and ginger and saute until tender and fragrant, 3 to 4 minutes. Season with salt and pepper. Add the chipotle pepper and saute for 1 minute longer while breaking it up with a wooden spoon. Add the chicken broth, apple cider and sweet potatoes. Bring to a simmer and cook until the sweet potatoes are tender, about 20 minutes.
Puree the soup using an immersion blender until smooth or ladle into a regular blender and puree for 2-3 minutes. Finish by stirring in the heavy cream. Serve and top with maple bacon bits, dollops of sour cream or apple sauce.