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Sweet Potato Soup with Pancetta-Rosemary Croutons

Oxmoor House
Prep time 12 mins
Cook time 28 mins
Yield 6 servings (serving size: 1 cup)
To save time, use cubed peeled sweet potato from the produce department of your supermarket.


  • 1/4 cup finely chopped pancetta (about 1 1/2 ounce)
  • 2 cups chopped sweet onion
  • 4 cups cubed peeled sweet potato (2 medium)
  • 1 (12-ounce) can low-fat evaporated milk
  • 2 cups water
  • 1/4 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • Pancetta-Rosemary Croutons

Nutrition Information

  • calories 251
  • caloriesfromfat 0.0 %
  • fat 7.5 g
  • satfat 3.6 g
  • monofat 1.5 g
  • polyfat 1.2 g
  • protein 9.8 g
  • carbohydrate 36.2 g
  • fiber 3.7 g
  • cholesterol 22 mg
  • iron 1.5 mg
  • sodium 630 mg
  • calcium 198 mg

How to Make It

  1. Cook pancetta in a large Dutch oven over medium-low heat 4 minutes until golden brown and crisp. Add onion; cook 5 minutes, stirring occasionally. Add sweet potato and next 4 ingredients. Cover and bring to a boil. Cover, reduce heat, and simmer 15 minutes. Place 3 cups soup in a blender. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). Blend until smooth. Pour blended soup into a large bowl. Repeat procedure with remaining soup. Stir soup to blend. Ladle soup evenly into 6 bowls; sprinkle with Pancetta-Rosemary Croutons.

Cooking Light Fresh Food Fast Weeknight Meals