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Sweet Potato Bisque Recipe

Looking for an easy Sweet Potato Bisque recipe? Learn how to make Sweet Potato Bisque using healthy ingredients.


Submitted by gbricca

Makes 8 servings



From: SOUP MAKES THE MEAL -- In New England?and I suspect all along the cold northern tier of the country?we love a thick, starchy soup like this one. In this sweet potato version, I assume you're starting with raw whole sweet potatoes, but the recipe was actually first conceived during one of those, post-Thanksgiving epiphanies, the kind where you're looking at a fridge full of food and thinking: How in the heck am I going to use all these leftovers? On this particular occasion it was a Tupperware container of candied sweet potatoes I had my nose in, right about the same time someone in my family said that they'd really like soup for dinner. In just a shake and a shimmy I had pureed those puppies, mixed them with some broth, and everyone was happily slurping soup. If I say you'll need about 3 cups?give or take?leftover cooked sweet potatoes, you should be able to figure out the rest.

Recipe Ingredients for Sweet Potato Bisque

4 cups sweet potato, chunked and peeled (about 3 large)
5 cups chicken or vegetable stock
1 Salt to taste
4 rashers bacon
1 large onion, finely chopped
1 tablespoon unbleached all-purpose flour
1/2 cup light cream or milk
2 tablespoons pure maple syrup
1/2 teaspoon crumbled dried sage (1/4 teaspoon powdered sage)
1 Freshly ground black pepper to taste

Recipe Directions for Sweet Potato Bisque

  1. Put the sweet potatoes and stock in a large saucepan or medium-size soup pot. Season with salt, the amount depending on the saltiness of the stock. Bring to a boil. Cover tightly, reduce the heat to moderately low, and cook at a low boil until the potatoes are tender, about 20 minutes. Remove from the heat.

  2. While the potatoes are cooking, fry the bacon in a skillet until crisp. Remove the bacon to paper towels and blot dry; set aside. Add the onion to the bacon fat and cook, stirring, over moderate heat until translucent, about 8 minutes. Stir in the flour, cook for 1 minute, then remove from the heat.

  3. Using a large slotted spoon, transfer the sweet potatoes to a food processor, adding a ladle full of the stock as well. Process to a smooth puree, adding a little more stock, if necessary, to facilitate the processing.

  4. Scrape the sautéed onions into the stock in the saucepan; whisk well. Stir in the puree, cream or milk, maple syrup, and sage and season with pepper. Bring to a near boil, then reduce the heat to moderately low, and simmer for 10 minutes, adjusting the seasoning. Serve piping hot, crumbling some bacon over each serving.

Categories

Soup

Nutrition Facts
Serving Size 232.3g
Amount Per Serving
Calories
305
Calories from Fat
65
% Daily Value*
Total Fat
7.2g
11%
Saturated Fat
2.2g
11%
Trans Fat
0.0g
Cholesterol
76mg
25%
Sodium
114mg
5%
Potassium
685mg
20%
Total Carbohydrates
29.6g
10%
Dietary Fiber
3.7g
15%
Sugars
10.3g
Protein
29.7g
Vitamin A 386% Vitamin C 35%
Calcium 6% Iron 9%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
A-
  Good points
  • Low in sodium
  • High in niacin
  • High in selenium
  • Very high in vitamin A
  • High in vitamin C
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