Creamy Sweet Potato Bisque: Fall Comfort!
Sweet potato bisque: whip up this creamy, comforting soup with a hint of truffle oil. Perfect for a cozy fall meal or elegant appetizer.
Ingredients
- 4 tbsp butter
- 1 small onion, chopped
- 3 cloves garlic, chopped
- 4 lbs sweet potatoes, peeled and cubed
- 4 cups chicken stock
- 1 1/2 cups milk
- pinch grated nutmeg
- hot sauce to taste
- 1 tsp salt
- 1/2 tsp black pepper
- 1-2 tsp truffle oil (optional)
Instructions
- Melt 4 tbsp butter in a dutch oven or other large pot over medium heat.
- Add 1 small chopped onion and sauté for about 5 minutes, until translucent.
- Add 3 cloves chopped garlic and sauté for another minute until fragrant.
- Add 4 lbs peeled and cubed sweet potatoes and 4 cups chicken stock to the pot.
- Increase heat to high and bring mixture to a boil.
- Decrease heat to medium, cover and simmer for 10 minutes, until sweet potatoes are very soft.
- Puree bisque until smooth either with an immersion blender or in batches in a blender.
- Stir in 1 1/2 cups milk, a pinch of nutmeg, 1 tsp salt, 1/2 tsp black pepper, and hot sauce to taste. Add truffle oil if desired.
Notes
Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.