Two-Potato Bisque

Kitchen Tested
  • Yield 4 to 6 servings

Here's a low-fat twist on potato soup.


1 large sweet potato, peeled and cut into 1-inch cubes
1 large baking potato, peeled and cut into 1-inch cubes
1 large onion, chopped
2 garlic cloves, minced
1 bay leaf
Salt to taste
1 teaspoon dried thyme
1/8 teaspoon cayenne pepper
2 cups canned fat-free chicken broth
1 cup low-fat buttermilk
1 cup skim milk
2 tablespoons lime juice
3 tablespoons chopped fresh cilantro


  1. In a large pot, combine sweet potato, potato, onion, garlic, bay leaf, salt, thyme, cayenne 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 buttermilk, skim milk, and lime juice and cook over a low heat just until heated through; do not boil.  Remove bay leaf before serving.  Sprinkle cilantro on the top of each serving.



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