Sweet Potato Bisque with Maple Bacon Bits

When those brisk Autumn days roll in, warm up with this spiced up Sweet Potato Bisque with Maple Bacon Bits!

Course Soup

Cuisine American

Keyword sweet potato,chipotle pepper,bacon,maple syrup

Prep Time 20

Cook Time 30

Total Time 50

Servings servings

Calories 279kcal

Author Nicole Crocker

2 Tablespoons Butter
3 Cloves Garlic ,finely chopped
1 medium Vidalia onion ,finely chopped
1/2 - inch piece Fresh ginger ,peeled and finely chopped
Salt and pepper to taste
1 Chipotle pepper ,canned in adobo sauce (use half if you want it less spicy or none if you don't want the heat)
4 Cups Chicken broth
1 1/4 Cups Apple cider
2 Large Sweet potatoes ,peeled and cubed (about 2 pounds)
3/4 Cup Heavy whipping cream

Cook bacon pieces over medium heat until crisp on both sides. About 5-10 minutes. Remove bacon to a dish lined with a paper towel and drain fat from the pan. Put the cooked bacon back into the pan and add the maple syrup. Cook tossing the bacon in the syrup for 2-3 minutes. Remove from heat let cool for about 5 minutes. Then place the bacon on a plate to cool completely. Once cooled and hardened place on a cutting board and chop into bits.

Add the butter to a large soup pot over medium-high heat. Once the butter melts and becomes foamy, add the garlic, onions and ginger and saute until tender and fragrant, 3 to 4 minutes. Season with salt and pepper. Add the chipotle pepper and saute for 1 minute longer while breaking it up with a wooden spoon. Add the chicken broth, apple cider and sweet potatoes. Bring to a simmer and cook until the sweet potatoes are tender, about 20 minutes.
Puree the soup using an immersion blender until smooth or ladle into a regular blender and puree for 2-3 minutes. Finish by stirring in the heavy cream. Serve and top with maple bacon bits, dollops of sour cream or apple sauce.