Sweet Potato Soup with Pancetta-Rosemary Croutons

To save time, use cubed peeled sweet potato from the produce department of your supermarket.

Yield: 6 servings (serving size: 1 cup)
Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 251
  • Calories from fat: 0.0%
  • Fat: 7.5g
  • Saturated fat: 3.6g
  • Monounsaturated fat: 1.5g
  • Polyunsaturated fat: 1.2g
  • Protein: 9.8g
  • Carbohydrate: 36.2g
  • Fiber: 3.7g
  • Cholesterol: 22mg
  • Iron: 1.5mg
  • Sodium: 630mg
  • Calcium: 198mg


  • 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


  1. 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.
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