Sweet Potato, Bell Pepper, and Green Onion Soup

Ingredients:

• 2 tbsp. rendered bacon fat
• 1 cup chopped green onions, white and light green parts only
• 1 cup chopped peeled potatoes
• A pinch of cayenne pepper + extra for sprinkling
• 3-4 sprigs of fresh thyme
• 1 clove garlic, minced
• 3.5 cups lightly salted chicken broth
• 2 cups diced peeled sweet potatoes
• 1 cup chopped orange bell pepper
• Chopped fresh cilantro and sour cream for serving

Preparation:

1. In a medium saucepan, heat the fat over medium heat. Add the green onions and cook, stirring, until softened, 3-4 minutes. Add the potatoes, cayenne pepper, thyme, garlic, 1/2 teaspoon salt, and a few grinds of black pepper and cook, stirring, until the potatoes are well coated, 2-3 minutes. Pour in the broth and bring to a simmer.
2. Add the sweet potato and bell pepper and simmer until the potatoes and peppers are tender, about 20 minutes, adjusting the heat as needed to maintain a gentle simmer. Remove from heat, discard the thyme, and let the soup cool for at least 5 minutes. Puree the soup thoroughly until smooth using a handheld immersion blender or in two or three batches in a regular blender (do not fill the blender more than halfway).
3. Reheat the soup if necessary and adjust its consistency by adding a little more water if needed. Season with salt and pepper to taste.
4. Serve the soup hot with a spoonful of sour cream and a sprinkle of cilantro and cayenne pepper.
   
   
   When blending hot liquid, let it cool for 5 minutes first, then pour it into the blender, filling it only halfway. Leave the lid slightly ajar, draping a kitchen towel over it to prevent splashes. Blend until smooth.