Sweet Potato Bisque
Kitchen Tested 
- Yield 4 servings
This smooth sweet potato soup hits the spot when you want a creamy soup.
Holly Clegg
Ingredients
- 1 tablespoon butter
- 1 onion, chopped
- 3 cups (1/2-inch) chunks peeled sweet potatoes (yam)
- 2 cups canned chicken or vegetable broth
- 1/2 teaspoon dried thyme leaves
- 1/8 teaspoon cayenne
- 1 cup skim milk
- Salt and pepper
Instructions
- In a large nonstick pot, melt butter and sauté onion until tender, about 4 minutes. Add sweet potato and chicken broth and bring to a boil. Reduce heat and simmer, covered, 15 minutes, or until potatoes are tender.
- Pour mixture into a food processor and blend until smooth; return to pot. Add thyme, cayenne and milk and cook over low heat just until heated through. Addsalt and pepper. Makes 4 cups.
Recipe reprinted with permission from Holly Clegg and Gerald Miletello’s Eating Well Through Cancer: Easy Recipes & Recommendations During and After Treatment (2001).
