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Blog + Recipes

Seasonally-inspired recipes from our farm to your table.  

Sweet Potato and New Potato Soup

Mary Ackley

Prep: 10 Minutes, Cook Time: 40 Minutes, Total Time: 50 Minutes, Serves: 4 Generously 

Recipe by Jewell Fears


1 Medium to large fresh Sweet Potato
4-5 New Potatoes
2 Slices thick cut bacon – diced (optional)
Olive Oil or Neutral Oil
Heavy Cream
Salt, to taste
Colby block cheese or any fresh easily melting cheese (shredded)
Dark Opal Basil Microgreens, Garnet Giant Mustard Microgreens, Red Veined Sorrel Micro-greens (substitute any fresh herbs or micro greens)


  • Quarter new potatoes and place them in a medium sized stock pot
  • Slice sweet potatoes in 1 inch rounds width wise and then quarter. Add to new potatoes in stock pot adding just enough water to cover.
  • Add a pinch of salt to the water and bring to a boil. Once boiling, cook the potatoes until a fork can easily penetrate each piece.
  • While the potatoes are cooking, heat a medium sauté pan over medium heat and allow it to get nice and hot.
  • Add your bacon allowing it to render fat and begin to brown.
  • Once slightly browned and almost beginning to darken, remove bacon from pan and place on heat proof plate. Do not drain.
  • When potatoes are ready, drain them, saving the water separately.
  • Let the potatoes cool slightly before blending. You don’t want hot liquid splashing in your face.
  • Add a cup of potatoes at a time to the blender. The gluten in the potatoes will make it thicken quickly so you’ll only want to work with small amounts.
  • Add a little of the cooking water saved from the potatoes – about half of the amount of potatoes – 1 tbsp of bacon and finally adding ½ tbsp oil
  • Blend on low allowing the blender to catch the larger pieces, slowly increasing the speed until it is smooth and shiny
  • Pour into a medium sized pot and repeat the same steps until all of the potatoes are blended.
  • Save at least 1-2 tbsp. of bacon for later.
  • You won’t use all of the cooking liquid by any means so you can dispose of the remaining.
  • Once everything has been blended and is in the pot, bring up slowly to a gentle simmer.
  • At the same time whisking in ½ cup heavy cream at a time. You’re looking for the mixture to thin out and add flavor
  • As the mixture heats and combines with the cream the consistency should change to a soupy mass and drip from a spoon when held overtop
  • Season with salt as desired adding more or less heavy cream pending you tastes
  • Garnish soup with crispy bacon, shredded Colby cheese and my favorite: Dark Opal Basil Microgreens, Garnet Giant Mustard Microgreens, Red Veined Sorrel Microgreens (substitute any fresh herbs or microgreens)