Sweet Potato Bisque

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

  • Prep Time 25 min
  • Total Time 40 min
  • Servings 6

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.
 

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
220
,
% Daily Value
Total Fat
5g
5%
(Saturated Fat
2g,
2%
),
Sodium
450mg
450%;
Total Carbohydrate
35g
35%
(Dietary Fiber
3g
3%
),
Protein
8g
8%
;
% Daily Value*:
Vitamin A
0%;
Vitamin C
0%;
Calcium
0%;
Iron
0%;
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.