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This sweet potato bisque with cinnamon toast croutons is next-level delicious. The bourbon really brings it to life, and the crispy bacon and crunchy cinnamon croutons on top add a tasty texture. It's easy to prepare, everyone loves it, and it takes just 50 minutes to make!
If you enjoy the smooth creamy taste of sweet potatoes in soup, you'll love our sweet potato turmeric soup with almond croutons!
Table of contents
This sweet potato bisque with cinnamon toast croutons is not your average soup. It's rich, creamy, and unique, plus it happens to be simple to make!
We use bacon and bourbon in the recipe and it's so much better because of it. The bourbon adds depth and complexity while the bacon adds richness and a salty crunch at the end.
It's a soup with substance so it's perfect for warming up on those cold weather days. Since it's not a boring sweet potato soup recipe by any means, it's a great one to serve as a starter at dinner parties, or throughout the holidays.
It's easy to make ahead of time, and it's always a crowd-pleaser!
What is a bisque?
Don't let the fancy French name scare you, because a bisque is as simple as soup. The word ‘bisque' refers to a thick, smooth soup that's thickened with cream. It has a luscious texture and a rich taste.
What's in sweet potato bisque
This recipe for sweet potato bisque with cinnamon toast croutons is basically all of our favorite ingredients in one bowl of soup. Here's everything you need to make it:
- Bacon – we add bacon because it's the best, but it also adds richness and depth to the overall taste of this soup.
- Onion + garlic – onion and garlic are a classic aromatic combo that serve as the flavor base.
- Chili flakes – red chili flakes, also called red pepper flakes, add a bit of spiciness giving it a warming quality. You could add a touch of cayenne pepper instead.
- Bourbon – bourbon adds a textured, layered sweetness and this soup is so much better for it. Any bourbon will work, so save your expensive stuff for sipping.
- Chicken stock – we always have some of our homemade chicken stock on hand, but you can use store-bought in a pinch. Vegetable broth also works if that's what you've got, although you'll likely want to add more salt to boost up the flavor.
- Sea salt + pepper
- Heavy cream – heavy cream, also known as whipping cream, makes this soup ultra creamy.
Cinnamon toast croutons ingredients
- Bread – any type of sliced bread works. It's also the perfect way to use up day-old or slightly stale bread.
- Butter – butter helps the croutons crisp up and gives them a buttery flavor.
- Cinnamon sugar – we use our cinnamon sugar which we think has the best ratio of cinnamon to sugar. If you don't have cinnamon sugar on hand or don't want to make a whole batch, use 1 ½ teaspoons of sugar and ½ teaspoon of cinnamon.
How to make sweet potato bisque
This sweet potato bisque recipe is a rich and decadent soup you can enjoy for lunch or dinner. Here's how to make it in a couple of easy steps:
- Start by cooking the bacon in a pot until it's crispy, then remove it and crumble it when it cools.
- Sauté the onion in the same pot, then add the garlic and chili flakes. Pour in the bourbon and use it to scrape off any stuck-on bits.
- Next add the stock, sweet potatoes, salt, and pepper and simmer until the potatoes are tender.
- Meanwhile, make the croutons. Toss the bread cubes with melted butter and cinnamon sugar, and bake until crispy.
- When the sweet potatoes are soft, purée the soup until smooth.
- Transfer it back into the pot, add the cream, taste and add more salt if you think it needs it. Ladle it into bowls and top with crispy bacon and croutons. Yum!
Full recipe instructions are in the recipe card below.
When to serve sweet potato bisque
This sweet potato bisque soup with croutons and crispy bacon is quite filling on its own so it's perfect for lunch or a light dinner. It also pairs well with a simple salad, a grain salad, or a sandwich for a heartier meal.
Our favorite sandwiches to serve with soup
Can I freeze this soup?
We don't recommend it because soups with dairy in them tend to separate and become grainy after being in the freezer. What you can do instead is make the soup without the cream, freeze it, then add the cream before serving. Without the dairy, it will keep in your freezer for up to 3 months!
How long does it keep in the fridge?
Store any leftover soup in an airtight container or jar in the fridge for up to 5 days.
What's the best bread to use for croutons?
Making homemade croutons is pretty foolproof so any bread works. We typically use a grainy bread or sourdough loaf but you can use your favorite bread, or whatever you've got on hand.
The inspiration for this recipe
We owe a big THANK YOU to Jessica from How Sweet Eats for inspiring this recipe (big time!) We added bacon to our recipe because we love the combination of bacon and bourbon. And we've made a larger portion as we like to have leftovers, but this soup wouldn't be without her post. So thank you, Jessica!
Popular soup recipes
- 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 black 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)
- 2 teaspoons cinnamon sugar (see notes)
- 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 black 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, and cinnamon 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, 2 teaspoons cinnamon 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
We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here.
For more inspiration, check out all of our soup recipes!