Marilyns Treats

· 8 Comments

Sweet Potato Bisque

Recipe Archive· Soup

This smooth and buttery bisque is a flavorful way to get the kids to enjoy veggies. When topped with a dollop of sour cream there is a delicious mix of textures and the taste tantalizes your taste buds.

Sweet Potato Bisque- This is another of my favorite ways to have veggies incorporated into a meal. This smooth and buttery bisque is a flavorful way to get the kids to enjoy veggies. When topped with a dollop of sour cream there is a delicious mix of textures and the taste tantalizes your taste buds.

This smooth and buttery bisque is a flavorful way to get the kids to enjoy veggies. When topped with a dollop of sour cream there is a delicious mix of textures and the taste tantalizes your taste buds.

Sweet Potato Bisque

This smooth and buttery bisque is a flavorful way to get the kids to enjoy veggies. When topped with a dollop of sour cream there is a delicious mix of textures and the taste tantalizes your taste buds.
5 from 4 votes
Print Pin Rate
Course: Soup
Cuisine: American
Keyword: butter, sweet potato
Method: simmer
Skill Level: Basic
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Adjust Servings: 6
Calories: 130kcal
Author: Marilyn

Ingredients

  • 2 Tbs Butter
  • 3 Cloves Garlic, finely chopped
  • 1 Med Vidalia onion , finely chopped
  • 1/2 Knob ginger, peeled and finely chopped
  • 1 Pinch Kosher salt
  • 1 Pinch Freshly Ground black pepper
  • 1 MedMed chipotle pepper, canned in adobo sauce
  • 4 C chicken broth
  • 1 1/4 C apple cider
  • 2 Lg sweet potatoes, peeled and cubed (about 2 pounds)
  • 3/4 C heavy whipping cream
  • 6 Tbs Sour cream, for serving, optional

Instructions

  • Add the butter to a large soup pot over medium-high heat. 
  • Once the butter melts and becomes foamy, add the garlic, onions and ginger and saute until tender and fragrant, 3 to 4 minutes. 
  • Season with salt and pepper. Add the chipotle pepper and saute for 1 minute longer while breaking it up with a wooden spoon. 
  • Add the chicken broth, apple cider and sweet potatoes. Bring to a simmer and cook until the sweet potatoes are tender, about 20 minutes.
  • Puree the soup using an immersion blender until smooth and velvety.
    Finish by stirring in the heavy cream. Top each bowl with sour cream if using.

Notes

©MARILYN'S TREATS. All images are copyright protected. 

Nutrition

Serving: 1g | Calories: 130kcal (7%) | Carbohydrates: 28g (9%) | Protein: 2g (4%) | Fat: 1g (2%) | Sodium: 410mg (17%) | Potassium: 2mg | Fiber: 1g (4%) | Sugar: 7g (8%)
Tried this recipe?Mention @marilyn_lesniak or tag #marilynstreats!

Nutrition Information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Conversion Information We get a lot of requests to help with conversions especially between various countries like Canada, the U.K. and Australia. These tables should help you make those conversions. For your convenience we have included a Conversion Chart.

Disclaimer Unless indicated recipes influenced by cookbooks, magazines or family traditions.

You might want to browse around my site a bit more and have a look at

Reader Interactions

Comments

  2. blankAmy says

    I absolutely love soup, and my whole family loves anything sweet potato. I’ll have to put this on my list of things to try. Thanks for sharing at Sweet Inspiration!

    Reply

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating