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Sweet Potato Bisque

Original recipe from Charleston Cooks
kept bycheazza
recipe by

This is a hearty, filling soup that's chock full of veggies.


4 tablespoons butter
Olive oil
1 yellow onion, diced
2 leeks, cleaned and thinly sliced
4 cloves garlic, diced
1 bay leaf
3 carrots, diced
3 pounds sweet potatoes, peeled and cubed
1 cup white wine
About 6 cups of chicken stock
Sriracha, to taste
Salt and pepper, to taste

  1. Melt butter over medium heat, and add enough olive oil to cover the bottom of the pan. Allow the oil to get hot.
  2. Add the onion, leek, garlic and pay leaf to the pot and cook, without stirring, until the onions and leeks are brown. About five minutes. 
  3. Add the carrots and sweet potatoes. Stir to combine.
  4. Add the wine and cook until the wine has reduced - almost to a syrup consistency - about 10 minutes. 
  5. Add stock and cover the pot. Cook, stirring occasionally, until the sweet potatoes are fork tender, about 20 minutes. Discard the bay leaf. 
  6. Puree the soup in batches in a food processor, blender or immersion blender. 
  7. Add the Sriracha and salt and pepper to taste. 



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