Bacon, Bourbon Sweet Potato Bisque with Cinnamon Toast Croutons

For the past two days I've been staring at this post trying to figure out how to tell you guys just how good this soup is without sounding boring or repetitive. So far all I've come up with is: “this soup is really really good.” Writer's block? Or maybe it was the bourbon that found its way into my glass after it found its way into this soup. #fuzzyhead

It is true though, this soup is really really good. I don't think I need to tell you that cause I'm pretty sure the title says it all. I was planning on shortening the title to something a little more reasonable in length but every part is just so tasty that I didn't have the heart to pick and choose.

This soup has nearly all of my favourite food “things” all in one tasty bowl:

  1. Bacon
  2. Bourbon
  3. Butter
  4. Cinnamon toast
  5. Soup
Bacon, Bourbon Sweet Potato Bisque with Cinnamon Toast Croutons

It's warm and creamy, sweet and salty, crunchy and smooth. It's almost dessert like but also so savoury. It's comfort food and something unique all at the same time. This soup's got it all.

I have to send out a big THANK YOU to Jessica from How Sweet Eats for inspiring this recipe (big time!) I've made several changes and added a few things (cause that's what we cooks do, right) but without her post this soup wouldn't be. So thank you, Jessica!

Bacon, Bourbon Sweet Potato Bisque with Cinnamon Toast Croutons

I was a little worried about the cinnamon toast croutons at first as they don't taste very cinnamon-y on their own. Don't worry if you notice the same thing, once you eat them with the soup the cinnamon really pops. I added the bourbon butter as I wanted a stronger bourbon taste and the butter drizzled on top makes for great presentation. And then of course I added bacon because, well, I love bacon.

Bacon, Bourbon Sweet Potato Bisque with Cinnamon Toast Croutons

If you make this Bacon Bourbon Sweet Potato Bisque with Cinnamon Toast Croutons and Bourbon Butter, make sure to snap a pic and tag @theendlessmeal on Instagram so I can like and comment on your photos. I love seeing TEM recipes you create!

Bacon, Bourbon Sweet Potato Bisque with Cinnamon Toast Croutons

Bacon Bourbon Sweet Potato Bisque with Cinnamon Toast Croutons

This incredible sweet potato bisque has 2 of our favorite things in it: bacon and bourbon. It's topped with cinnamon toast croutons and bourbon butter. Yum!

If you love this recipe as much as we do, let us know with a 5-star rating!

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Ingredients

  • 4 strips bacon
  • 2 tablespoons butter
  • 2 tablespoons olive oil
  • 2 medium onions, chopped
  • 4 cloves garlic, minced
  • ¼ teaspoon red chili flakes
  • ¼ cup bourbon
  • 6 cups chicken stock, can sub vegetable stock
  • 4 medium sweet potatoes, peeled and chopped
  • 1 cup heavy cream
  • Sea salt and fresh ground pepper, to taste

Cinnamon Toast Croutons

  • 4 slices bread, crusts cut off and cut into squares (use gluten-free bread, if needed)
  • 1 tablespoon butter, melted
  • ½ teaspoon cinnamon
  • ¼ teaspoon sugar

Bourbon Butter

  • 2 tablespoons bourbon
  • 1 tablespoon butter

Instructions 

  • Preheat the oven to 350 degrees. Line a baking sheet with parchment paper and lay the bacon on top. Bake in the oven for 12-15 minutes, or until the bacon is quite crispy. Remove the bacon from the baking sheet and, when cool enough to handle, crumble.
    4 strips bacon
  • To make the croutons, place the cubes of bread on a baking sheet. Pour the melted butter over the bread and toss well to coat. Sprinkle with cinnamon and sugar and toss well. Bake in the oven at the same time as the bacon for 15-20 minutes, turning halfway through, until the croutons are crispy. Remove from the oven and allow to cool completely. Store in a resealable plastic bag.
    4 slices bread, 1 tablespoon butter, ½ teaspoon cinnamon, ¼ teaspoon sugar
  • Melt the butter and olive oil in a large pot over medium-high heat. Add the onions and sauté until they are soft and starting to brown, about 5 minutes. Add the garlic and red chili flakes and cook for 1 more minute. Add the bourbon and let it boil for 1 minute, scraping the bottom of the pot to remove any stuck-on bits.
    2 tablespoons butter, 2 tablespoons olive oil, 2 medium onions, 4 cloves garlic, ¼ teaspoon red chili flakes, ¼ cup bourbon
  • Add the stock and sweet potatoes and bring the pot to a boil. Reduce the heat and simmer for 20 minutes, or until the sweet potatoes are soft.
    6 cups chicken stock, 4 medium sweet potatoes
  • While the soup is simmering, add the butter and bourbon to a small frying pan over high heat and boil for 1 minute. Set it aside.
    2 tablespoons bourbon, 1 tablespoon butter
  • Working in batches, purée the soup until it is very smooth. A high-speed blender will work the best here. If you are using a regular blender and want a very smooth soup simply run the puréed soup through a fine-mesh sieve.
  • Reheat the soup then add the cream (make sure not to boil the soup once you've added the cream so that it doesn't curdle) and season to taste generously with sea salt and fresh ground pepper.
    1 cup heavy cream, Sea salt and fresh ground pepper
  • Serve the soup topped with the croutons, crispy bacon, and a drizzle of bourbon butter.
Serving: 1 serving = ⅛ of the recipe, Calories: 408kcal, Carbohydrates: 35g, Protein: 9g, Fat: 24g, Saturated Fat: 12g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 9g, Trans Fat: 1g, Cholesterol: 65mg, Sodium: 455mg, Potassium: 677mg, Fiber: 4g, Sugar: 10g, Vitamin A: 16670IU, Vitamin C: 6mg, Calcium: 73mg, Iron: 1mg
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