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
Yukon gold potatoes
medium acorn squash
vegetable broth or stock
large pinch of sea salt
herb poultry seasoning
Nutmeg, to taste
In This Recipe
In large, heavy bottomed pot, over medium heat, sweat shallot in butter until translucent, about 4 minutes.
Peel and cube potatoes, sweet potatoes, and squash.
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.
Once at room temperature, blend in small batches until smooth. Place bisque back in pan and heat through.
Remove from heat and stir in sour cream. Before serving, grate nutmeg on top.