SWEET POTATO BISQUE

Sweet Potato Bisque image

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

Provided by By Betty Crocker Kitchens

Categories Entree

Time 40m

Yield 6

Number Of Ingredients 9

Ingredients

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

Steps:

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.
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.
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.

*** Explore more Sweet Potato Bisque Recipes »

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