Sweet Potato Vichyssoise

This sweet potato vichyssoise soup is the perfect fall dish. Potatoes, sweet, potatoes and apple cider are blended to make up this tasty sweet potato soup. It can be served warm, like a bisque, or cold, like gazpacho. Top with crispy sweet potatoes and leeks for a colorful and delicious garnish!

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  • Makes: 6 servings
  • Serving Size: 3 cups
  • Makes: 6 to 8 side-dish servings
  • Prep: 25 mins
  • Cook: 10 mins

Sweet Potato Vichyssoise

Directions

  1. In a 3-1/2- or 4-quart Dutch oven heat butter over medium heat until melted. Add leeks; cook until tender, stirring occasionally. Stir in potatoes, broth, sweet potato, apple juice, salt, and white pepper. Bring to boiling; reduce heat. Simmer, covered, for 10 to 15 minutes or until potatoes are tender.
  2. Using a handheld immersion blender, blend potato mixture until smooth;* transfer to a medium bowl. Stir in the 2-1/2 cups half-and-half. If necessary, add additional half-and-half to reach desired consistency. Serve warm or cover and chill for 4 to 24 hours. If desired, top with Crispy Sweet Potatoes and Leeks.

From the Test Kitchen

*Tip:

If you don't have an immersion blender, cool potato mixture slightly. Transfer to a blender or food processor. Cover and blend or process until smooth. (It is important to pulse when blending or processing the soup to avoid overworking the potatoes.)

Crispy Sweet Potatoes and Leeks

Directions

  1. In a skillet cook sweet potato and/or leek slices in hot cooking oil until lightly browned; remove with a slotted spoon. Drain on paper towels.
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Nutrition Facts (Sweet Potato Vichyssoise)

  • Per serving:
  • 270 kcal ,
  • 16 g fat
  • (10 g sat. fat ,
  • 1 g polyunsaturated fat ,
  • 4 g monounsaturated fat ),
  • 48 mg chol. ,
  • 512 mg sodium ,
  • 25 g carb. ,
  • 3 g fiber ,
  • 3 g sugar ,
  • 5 g pro.
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