Quick Sweet Potato Bisque

Quick Sweet Potato Bisque


"This is a great way to use sweet potatoes and other staples you have laying around. Cooking for a Crohn's husband, we're always trying to find ways to cook vegetables down so he can still enjoy them. If necessary, thin with additional milk. Serve hot with a sprinkling of pepitas, if desired."
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40 m servings 240 cals
Serving size has been adjusted!

Original recipe yields 12 servings



  • Calories:
  • 240 kcal
  • 12%
  • Fat:
  • 0.4 g
  • < 1%
  • Carbs:
  • 52.9g
  • 17%
  • Protein:
  • 7.7 g
  • 15%
  • Cholesterol:
  • 2 mg
  • < 1%
  • Sodium:
  • 369 mg
  • 15%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Combine milk, sweet potatoes, apples, onion, carrots, celery, garlic, salt, nutmeg, cayenne pepper, and peppercorns in a large pot; bring to a boil. Reduce heat to low, cover pot, and simmer, stirring occasionally, until potatoes are soft, 20 to 30 minutes.
  2. Pour soup into a food processor or blender no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until smooth.



First off, I loved the ease of cooking everything together in one pot all at once. Just throw it all in and let simmer. Since milk is being used, it can be difficult finding a perfect temp that ...