|Ingredients||Potatoes, Vegetables, Dairy|
|Day Part||Lunch, Dinner|
A bowl of this fragrant, steaming bisque is filled with both white and sweet potatoes. The creamy soup has notes of cilantro and lime to brighten it.
4 large sweet potatoes, cut into 1-in. cubes
4 large white potatoes, cut into 1-in. cubes
4 large onions, chopped
8 cloves of garlic, minced
4 bay leaves
4 tsp. salt
4 tsp. thyme, crushed
1⁄2 tsp. cayenne pepper
8 cups chicken stock
4 cups buttermilk
4 cups milk
1⁄2 cup fresh lime juice
3⁄4 cup cilantro, chopped
1. Combine first nine ingredients in a stock pot. Bring to boil. Reduce heat; simmer, covered for 15 min.
2. Transfer the mixture to a food processor; blend until very smooth. Return mixture to stock pot. Add buttermilk, milk, and lime juice.
3. Heat soup to serving temperature. Spoon into soup bowls. Garnish with cilantro.