Loaded Sweet Potato Bisque
You can never have too many main course recipes, so give Loaded Sweet Potato Bisque a try. Watching your figure? This gluten free and primal recipe has 593 calories, 18g of protein, and 43g of fat per serving. For $2.01 per serving, this recipe covers 20% of your daily requirements of vitamins and minerals. This recipe serves 4. If you have sweet potato, water, garlic, and a few other ingredients on hand, you can make it. 174 people have made this recipe and would make it again. It is brought to you by Seasonal and Savory. From preparation to the plate, this recipe takes around 30 minutes. Overall, this recipe earns a good spoonacular score of 69%. Similar recipes are Sweet Potato Bisque, Sweet Potato Bisque, and Sweet Potato Bisque.
Servings: 4
Preparation duration: 10 minutes
Cooking duration: 20 minutes
Ingredients:
¼ teaspoon crushed red pepper
1 cup shredded extra sharp cheddar cheese, plus extra for garnish
1 clove garlic, peeled and chopped
snipped fresh chives or chopped green onions
8 ounces nitrate-free bacon, chopped (center cut preferred)
8 ounces sour cream, plus additional for garnish
4-5 cups cooked, diced sweet potato
4 cups of water
1 cup chopped white onion
Equipment:
slotted spoon
paper towels
pot
immersion blender
blender
bowl
Cooking instruction summary:
Add the chopped bacon to a soup pot and cook over medium-high heat, stirring frequently, until the bacon is the level of “crisp” that you prefer. Use a slotted spoon to remove the bacon to paper towels to drain, leaving the bacon fat in the pot.Add the onion to the pot and let it cook until it starts to soften. Add in the diced sweet potato, garlic, crushed red pepper, and water. Bring the pot to a simmer and let it cook for 15 minutes.Remove the pot from the heat and add the 8 ounces of sour cream and cup of shredded cheddar to the pot. Using an immersion blender, blend the soup until smooth. If you use a regular blender, blend the soup in batches and remove the center piece from the top of the blender cap for safety.When the soup is blended, taste and adjust the seasonings, if needed. If you want a thinner texture, add in a little hot water until you get the texture you prefer. Serve each bowl topped with some of the bacon and some additional cheddar and sour cream. Sprinkle with chives.
Step by step:
1. Add the chopped bacon to a soup pot and cook over medium-high heat, stirring frequently, until the bacon is the level of “crisp” that you prefer. Use a slotted spoon to remove the bacon to paper towels to drain, leaving the bacon fat in the pot.
2. Add the onion to the pot and let it cook until it starts to soften.
3. Add in the diced sweet potato, garlic, crushed red pepper, and water. Bring the pot to a simmer and let it cook for 15 minutes.
4. Remove the pot from the heat and add the 8 ounces of sour cream and cup of shredded cheddar to the pot. Using an immersion blender, blend the soup until smooth. If you use a regular blender, blend the soup in batches and remove the center piece from the top of the blender cap for safety.When the soup is blended, taste and adjust the seasonings, if needed. If you want a thinner texture, add in a little hot water until you get the texture you prefer.
5. Serve each bowl topped with some of the bacon and some additional cheddar and sour cream. Sprinkle with chives.
Nutrition Information:
covered percent of daily need
