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Creamy Sweet Potato Bisque
Sweet potatoes and savory pancetta team up to create a deeply comforting bowl of soup. You'll build flavor by toasting sourdough croutons right in the rendered pork fat, adding a fragrant hit of fresh rosemary at the end. The bisque itself relies on evaporated milk for a rich, velvety texture without heavy cream. It's a gorgeous, golden-orange meal that warms you up from the inside out.
Equipment
- Skillet
- Dutch oven
- Saucepan
- Blender
Ingredients
- 1 ⁄ 3 cup finely chopped pancetta (about 2¼ oz)
- 1½ cups cubes (1 inch) sourdough bread
- 1 teaspoon chopped fresh or ¼ 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
- ½ teaspoon freshly ground pepper
- ¼ teaspoon salt
Instructions
- 1Cook 1/4 cup of the pancetta in a 12-inch nonstick skillet over medium-low heat for 4 minutes until crisp and golden brown. Transfer the cooked pancetta to paper towels to drain, leaving the fat in the pan.
- 2Toss the sourdough bread cubes into the skillet drippings. Cook for 7 minutes, stirring often, until the bread is toasted and crisp. Stir in the rosemary and cook for 1 more minute, then add the drained pancetta back to the pan. Remove from the heat and set aside.
- 3Place a 4-quart Dutch oven or large saucepan over medium-low heat and cook the remaining pancetta for 4 minutes until crisp. Stir in the chopped sweet onions and cook for 5 minutes, stirring occasionally. This builds a savory flavor base for the soup.
- 4Pour in the sweet potatoes, evaporated milk, water, salt, and pepper. Bring the mixture to a boil, then lower the heat, cover the pot, and let it simmer for 15 minutes until the potatoes are completely tender. Soft potatoes are essential for a silky smooth puree.
- 5Working in batches, transfer 3 cups of the hot soup to a blender and blend until completely smooth. Remove the center cap of your blender lid and cover with a towel to let steam escape safely. Pour the pureed soup into a large bowl and repeat with the remaining mixture. Ladle into bowls and top with the reserved pancetta croutons.
Notes
- Make ahead: You can blend the soup up to 3 days in advance and store it in an airtight container in the fridge. Make the croutons fresh on the day you plan to serve.
- Safety: When blending hot liquids, never fill the blender more than halfway. The steam needs room to expand.
- Swap: If you don't have evaporated milk, half-and-half or whole milk works well, though the texture will be slightly less rich.