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
Continue After Advertisement
Ingredients
-
2
shallots, diced
-
2 tablespoons
butter
-
1 pound
Yukon gold potatoes
-
1 pound
sweet potatoes
-
1/2
medium acorn squash
-
3 cups
vegetable broth or stock
-
2 teaspoons
granulated garlic
-
1
large pinch of sea salt
-
2 tablespoons
herb poultry seasoning
-
1/2 cup
sour cream
-
Nutmeg, to taste
Directions
-
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.
See what other Food52ers are saying.