Creamy Sweet Potato Soup With Pancetta Croutons Recipe

Creamy Sweet Potato Soup With Pancetta Croutons Recipe

Creamy Sweet Potato Soup With Pancetta Croutons

Preparation Time: 15 mins
Cooking Time: 45 mins
Servings: 6

A smokey flavor combines well with the sweetness of the potatoes in this creamy soup.

  • 1 Large Sweet Onion, Peeled & Chopped
  • 3 Garlic Cloves, Peeled & Chopped
  • 2 Teaspoons Olive Oil
  • 2 Pounds Sweet Potatoes, Peeled & Diced
  • 4 Cups Low Sodium Chicken Broth
  • 1/2 Teaspoon Ground Cinnamon
  • 1/2 Teaspoon Ground Cumin
  • 1 Teaspoon Smoked Paprika
  • 1/2 – 3/4 Teaspoon Ancho Chili Powder
  • Salt & Pepper To Taste
  • 1 Cup Whole Milk
  • 1/2 Cup Heavy Cream


  • 2 Cups Diced Multigrain Bread (Cut Into 1/2 Inch Pieces)
  • 3 Tablespoons Diced Pancetta
  • 1 Teaspoon Olive OIl
  • Cracked Black Pepper


  • In a heavy stock pot, heat the olive oil and then cook the onions over medium heat until they are translucent, about 5 minutes.
  • Add the garlic and cook another couple of minutes until fragrant.
  • Add the potatoes, chicken broth, cinnamon, cumin, paprika, chili powder and bring to a boil.
  • Reduce the heat to a low boil and cook until the potatoes are very soft, about 25 minutes.
  • Use an immersion blender and blend the soup until very smooth.
  • Add the milk and cream and heat to a simmer.
  • Taste the soup and season with salt and pepper as needed.
  • Keep the soup warm while you prepare the garnish.
  • In a frying pan, heat the olive oil, then add the pancetta and stirring often, cook until it is no longer pink.
  • Add the croutons and cracked black pepper, and carefully stir and cook the croutons until they are crisp and golden brown.
  • Serve the soup in individual bowls topped with some of the crouton pancetta garnish.
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