Step 1

Heat a large stockpot or Dutch oven over medium heat, add chopped bacon and saute until crispy (about 3-5 mins.). Transfer cooked bacon bits to a plate and set aside, leaving 1-2 Tbsp of bacon grease in the pot (you can strain and save the rest for later in the fridge).

Step 2

Add and sauté onion for 2 to 3 minutes until softened. Cook garlic until fragrant, about 1 minute.

Step 3

Add mushrooms, thyme, parsley, and rosemary, cooking for 5 minutes. Pour in the balsamic vinegar and mix, let it cook for 2 more minutes or so.

Step 4

Sprinkle mushrooms with flour, mix well and cook for 2 minutes. Add broth, mix again and bring to a boil. Reduce heat to low-medium heat, season with salt.

Step 5

Cover and allow to simmer for 15 minutes, while occasionally stirring, until thickened.

Step 6

Meanwhile, make the cream sauce by boiling sweet potatoes in a small saucepan with enough water to cover for 10-12 mins. Once sweet potatoes are fork-tender, strain and add to a blender. Add 1 cup water and coconut milk and blend until smooth, adding more water if needed to loosen. You want it to be a thick creamy consistency, set aside.

Step 7

Returning to the soup, reduce heat to low, and stir in cream sauce. Allow to gently simmer (do not boil). Adjust salt and seasonings to your taste.

Step 8

Mix in the bacon bits (or you can sprinkle them on top of the bowls you serve in to keep it crispy) and chopped fresh parsley. Serve and enjoy!