Author Notes
This was the happy outcome of trying, failing, and trying again. After failing valiantly in making sweet potato & potato hashbrowns, I was able to scrape the grated (and still uncooked) potatoes out of the pan and retool it into a delightful bisque. I've streamlined the process a little bit but it's still delicious! —Stephanie
Ingredients
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2
shallots, diced
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2 tablespoons
butter
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1 pound
Yukon gold potatoes
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1 pound
sweet potatoes
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1/2
medium acorn squash
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3 cups
vegetable broth or stock
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2 teaspoons
granulated garlic
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1
large pinch of sea salt
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2 tablespoons
herb poultry seasoning
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1/2 cup
sour cream
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Nutmeg, to taste
Directions
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In large, heavy bottomed pot, over medium heat, sweat shallot in butter until translucent, about 4 minutes.
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Peel and cube potatoes, sweet potatoes, and squash.
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Add potatoes, sweet potatoes, squash, broth, garlic, salt, and poultry seasoning to onions. Simmer, covered, about 20 minutes or until potatoes are fork tender. Remove from heat and let cool.
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Once at room temperature, blend in small batches until smooth. Place bisque back in pan and heat through.
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Remove from heat and stir in sour cream. Before serving, grate nutmeg on top.
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