Sweet Potato Bisque

Sweet Potato Bisque

Enjoy this creamy bacon, onion and potatoes bisque – dinner that’s ready in 40 minutes.

Prep Time

25

Minutes

Total Time

40

Minutes

Makes

6

servings

1/3 cup finely chopped pancetta (about 2 1/4 oz)
1 1/2
cups cubes (1 inch) sourdough bread
1
teaspoon chopped fresh or 1/4 teaspoon dried rosemary leaves
2
large sweet onions, chopped (2 cups)
4
cups cubed peeled sweet potatoes (2 medium)
1
can (12 oz) evaporated low-fat milk
2
cups water
1/2
teaspoon freshly ground pepper
1/4
teaspoon salt
  1. In 12-inch nonstick skillet, cook 1/4 cup of the pancetta over medium-low heat 4 minutes or until golden brown and crisp. Remove pancetta to paper towels to drain; reserve drippings in skillet. Cook bread cubes in drippings 7 minutes, stirring frequently, until golden and crisp. Stir in rosemary; cook 1 minute. Return pancetta to skillet. Remove from heat; set aside.
  2. In 4-quart Dutch oven, cook remaining pancetta over medium-low heat 4 minutes or until golden brown and crisp. Add onions; cook 5 minutes, stirring occasionally. Add sweet potatoes, milk, water, pepper and salt. Heat to boiling; reduce heat. Cover; simmer 15 minutes.
  3. In blender or food processor, place 3 cups soup. Cover; blend until smooth. Pour blended soup into large bowl; cover to keep warm. Repeat procedure with remaining soup. Sprinkle individual servings with croutons.
Makes 6 servings (1 cup)

Nutrition Information:

1 Serving (1 Serving)
  • Calories 220
    • Total Fat 5g
      • (Saturated Fat 2g,),
    • Sodium 450mg;
    • Total Carbohydrate 35g
      • (Dietary Fiber 3g,
    • Protein 8g;
    Percent Daily Value*:
      Exchanges:
      • 2 Starch;
      • 1/2 Low-Fat Milk;
      • 1/2 Fat;
      Carbohydrate Choices:
      • 2 1/2;
      *Percent Daily Values are based on a 2,000 calorie diet.