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Sweet Potato White Bean Soup with Bacon and Crispy Sage

Course Soup
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4 servings
Author Sarah @ The Gold Lining Girl


  • 1 - 12 oz. package center cut bacon note: you'll reserve the bacon grease
  • 15-20 fresh sage leaves
  • 1 large yellow onion chopped
  • 1 tbsp. chopped fresh sage
  • 3 garlic cloves minced
  • 2 c. chicken broth
  • 1/4 c. water
  • 3 large sweet potatoes peeled, cut in 6-8 chunks
  • 1 - 15 oz. can cannellini beans rinsed, drained
  • 1 c. evaporated milk or heavy cream
  • 1/4 tsp. paprika
  • salt & pepper to taste
  • sour cream


  • In a large saucepan or skillet over medium heat, cook the bacon til crispy and brown.
  • Remove bacon with tongs onto paper towels to drain excess grease. Once cool, crumble bacon into small bits. You may not need to use all 12 oz. for 4 servings, but that's up to you!
  • Add the fresh sage leaves to the bacon grease, and fry until golden and crispy, about 1 minute each side. Carefully remove sage leaves with a slotted spoon, and drain on paper towels to remove excess grease.
  • Add the onion, chopped fresh sage, and garlic to the bacon grease in the skillet.
  • Cook until onions are soft and tender.
  • Add chicken broth, and bring to a low simmer.
  • Place potatoes and water in a large microwave-safe bowl. Cover loosely with plastic wrap, and use a knife to create 3 or 4 slits in the plastic wrap. Heat potatoes on high for 10-15 minutes, or until they are tender.
  • Place the sweet potatoes, white beans, evaporated milk, paprika, salt, pepper, and chicken stock mixture into a blender.
  • Remove center piece of blender lid (to allow steam to escape, and to keep pressure from popping the lid off), but place a clean towel over the opening in the lid to prevent splatter. Puree until smooth.
  • Return the mixture to the pan, and cook over medium heat for 3-4 minutes, or until heated through.
  • Stir in the bacon bits, reserving some for topping, if desired.
  • Divide soup among 4 bowls, and top each with a dollop of sour cream, 4-5 sage leaves, and reserved bacon bits.