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Sweet Potato Bisque Recipe

This sweet potato bisque with cinnamon toast croutons is next-level delicious. The bourbon really brings it to life, and the crispy bacon and crunchy cinnamon croutons on top add a tasty texture. It's easy to prepare, everyone loves it, and it takes just 50 minutes to make!

Prep Time
10 mins
Cook Time
10 mins
Total Time
50 mins
Servings: 8 servings
Calories: 386 kcal
Course: Soup
Cuisine: North American

Ingredients

  • 4 4 strips Bacon
  • 1 1 medium onion chopped
  • 4 4 cloves garlic minced
  • ¼ ¼ teaspoon chili flakes
  • ¼ ¼ cup bourbon optional
  • 6 6 cups chicken stock can sub vegetable stock
  • 1 1 teaspoon EACH: sea salt and black pepper more to taste
  • 4 4 medium sweet potatoes peeled and chopped
  • 1 1 cup heavy cream
Cinnamon Toast Croutons
  • 4 4 slices bread crusts cut off and cut into squares
  • 1 1 tablespoon butter melted
  • 2 2 teaspoons cinnamon sugar see notes

Instructions

    Cup of Yum
  1. Add the bacon to a large soup pot over medium heat and cook until it is crispy, about 12 minutes. Remove it from the pot and crumble it when it is cool enough to touch.
  2. If there is less than 2 tablespoons of bacon oil in the pot, add some olive oil. If there is more, remove it. Add the onion to the pot and saute it over medium heat until it starts to brown, about 5 minutes. Add the garlic and red chili flakes and cook for one minute more. If using, add the bourbon to the pot and scrape the bottom to remove any stuck-on bits.
  3. Add the stock, sweet potatoes, salt, and pepper, and bring the pot to a boil. Reduce the heat and simmer for 20 minutes, or until the sweet potatoes are soft.
  4. While the soup is simmering, make the croutons. Preheat your oven to 400 degrees. Pile the bread cubes on a baking sheet, drizzle them with the melted butter, and cinnamon sugar and then use your hands to mix it well so that the bread is evenly coated. Bake for 15-20 minutes, until the croutons are crispy. They will crisp more as they cool.
  5. When the sweet potatoes are soft, puree the soup either with an immersion blender or in batches using a regular blender. If you don't have a high-speed blender and you want a super smooth soup, you can pass the soup through a fine-mesh sieve.
  6. Stir the cream into the soup and gently reheat it - don't let it boil. Taste the soup and add more salt and pepper, as wanted. Serve the soup topped with the crispy bacon and croutons.

Notes

  • If you don't have cinnamon sugar on hand or don't want to make a whole batch, use 1 ½ teaspoons of sugar and ½ teaspoon of cinnamon. 

Nutrition Information

Serving 1 serving = ⅛ of the recipe Calories 386kcal (19%) Carbohydrates 39g (13%) Protein 10g (20%) Fat 19g (29%) Saturated Fat 10g (50%) Polyunsaturated Fat 2g Monounsaturated Fat 6g Trans Fat 0.1g Cholesterol 50mg (17%) Sodium 771mg (32%) Potassium 668mg (19%) Fiber 4g (16%) Sugar 10g (20%) Vitamin A 16541IU (331%) Vitamin C 5mg (6%) Calcium 85mg (9%) Iron 2mg (11%)

Nutrition Facts

Serving: 8servings

Amount Per Serving

Calories 386

% Daily Value*

Serving 1 serving = ⅛ of the recipe
Calories 386kcal 19%
Carbohydrates 39g 13%
Protein 10g 20%
Fat 19g 29%
Saturated Fat 10g 50%
Polyunsaturated Fat 2g 12%
Monounsaturated Fat 6g 30%
Trans Fat 0.1g 5%
Cholesterol 50mg 17%
Sodium 771mg 32%
Potassium 668mg 14%
Fiber 4g 16%
Sugar 10g 20%
Vitamin A 16541IU 331%
Vitamin C 5mg 6%
Calcium 85mg 9%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.