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

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. Yum!

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

5 stars (17 ratings)
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  • 4 strips bacon
  • 1 medium onion, chopped
  • 4 cloves garlic, minced
  • ¼ teaspoon chili flakes
  • ¼ cup bourbon, optional
  • 6 cups chicken stock, can sub vegetable stock
  • 1 teaspoon EACH: sea salt and pepper, more to taste
  • 4 medium sweet potatoes, peeled and chopped
  • 1 cup heavy cream

Cinnamon Toast Croutons

  • 4 slices bread, crusts cut off and cut into squares
  • 1 tablespoon butter, melted
  • ½ teaspoon cinnamon
  • ¼ teaspoon sugar


  • Add the bacon to a large soup pot over medium heat and cook until it is crispy, about 12 minutes. Remove it from the pot and crumble it when it is cool enough to touch.
    4 strips bacon
  • If there is less than 2 tablespoons of bacon oil in the pot, add some olive oil. If there is more, remove it. Add the onion to the pot and saute it over medium heat until it starts to brown, about 5 minutes. Add the garlic and red chili flakes and cook for one minute more. If using, add the bourbon to the pot and scrape the bottom to remove any stuck-on bits.
    1 medium onion, 4 cloves garlic, ¼ teaspoon chili flakes, ¼ cup bourbon
  • Add the stock, sweet potatoes, salt, and pepper, 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, 1 teaspoon EACH: sea salt and pepper
  • While the soup is simmering, make the croutons. Preheat your oven to 400 degrees. Pile the bread cubes on a baking sheet, drizzle them with the melted butter, cinnamon, and sugar, and then use your hands to mix it well so that the bread is evenly coated. Bake for 15-20 minutes, until the croutons are crispy. They will crisp more as they cool.
    4 slices bread, 1 tablespoon butter, ½ teaspoon cinnamon, ¼ teaspoon sugar
  • When the sweet potatoes are soft, puree the soup either with an immersion blender or in batches using a regular blender. If you don't have a high-speed blender and you want a super smooth soup, you can pass the soup through a fine-mesh sieve.
  • Stir the cream into the soup and gently reheat it – don't let it boil. Taste the soup and add more salt and pepper, as wanted. Serve the soup topped with the crispy bacon and croutons.
    1 cup heavy cream
Serving: 1 serving = ⅛ of the recipe, Calories: 386kcal, Carbohydrates: 39g, Protein: 10g, Fat: 19g, Saturated Fat: 10g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 6g, Trans Fat: 0.1g, Cholesterol: 50mg, Sodium: 771mg, Potassium: 668mg, Fiber: 4g, Sugar: 10g, Vitamin A: 16541IU, Vitamin C: 5mg, Calcium: 85mg, Iron: 2mg
DID YOU MAKE THIS RECIPE?If you love this recipe as much as we do, be sure to leave a review or share it on Instagram and tag @TheEndlessMeal.