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Sweet Potato Jalapeno Soup

This delicately spicy soup is an instant pot adaptation of the soup I had at Homestead Cafe in Waco, Texas. Easy, hearty, and just all around YUMMY. 


  • 5 lbs Sweet Potatoes
  • 1 Onion, diced
  • 6 slices Bacon, chopped and divided
  • 1 tbsp Minced garlic
  • 2 tbsp Oil (I use ordinary vegetable or canola)
  • 4 cups Chicken Broth
  • 2 tsp Cumin
  • 1/2 cup Chopped Cilantro (feel free to omit if you don't like cilantro)
  • 3/4 cup Half and Half
  • 1 tsp Salt
  • 1/2 tsp White Pepper (you can use regular black but I love white pepper)
  • 1/2 tsp Cayenne Pepper (add more if you really like heat)
  • 2 tbsp Jalepeno Peppers, finely chopped and one tablespoon reserved


  1. Place onion, garlic and oil into instant pot and sautee until onion is tender.

  2. Add 4 slices of bacon, sweet potatoes, and jalapeno peppers. Add broth and stir in spices.

  3. Place top on instant pot and close the pressure valve.

  4. Heat on manual, high pressure for 10 minutes. Naturally release for an additional 10 minutes before quick releasing steam.

  5. Open pot and very carefully mash potatoes. Stir in cilantro.

  6. Use an immersion blender to puree mixture

  7. Stir in half and half (you can also use heavy cream if you want a richer flavor but that adds a ton of extra calories.)

  8. Spoon into bowls and serve with reserved bacon and jalapenos.