Serves: 6
Total Calories: 396
Combine Butter Buds Mix and water and blend until smooth. Place into a nonstick Dutch oven or soup kettle with onions and celery. Sauté until tender. Add diced sweet potatoes and chicken broth. Cover and cook until potatoes are well done.
Remove from heat and cool slightly. Pour mixture into food processor or blender and purée. (This may have to be done in several batches due to quantity.) Pour mixture back into Dutch oven. Add pepper and salt, if desired. Stir in evaporated skim milk. Reheat and serve.
Note: Traditional recipe uses real butter and cream.
Editor's Extra: I use leftover baked sweet potatoes and make this in 20 minutes! Souperb!
This Sweet Potato Bisque recipe is from the The Recipe Hall of Fame Cookbook Cookbook. Download this Cookbook today.
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