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Savannah Sweet Potato Bisque

This recipe comes from the Moosewood Restaurant in Ithaca, New York, which is known for its outstanding vegetarian cuisine. The restaurant is run by a a collective of 19 diversely creative people who believe in healthy and natural eating. Whether you're vegetarian or not, you'll love this savory, silky sweet potato soup accented with the classic combination of pimientos and cheese.


  • 1 celery stalk, chopped
  • 1/2 cup chopped onion
  • 1 cup diced sweet potato
  • 1 cup diced white potato
  • 3/4 ounce Veggie-Stock Gold® dissolved in 2 cups hot water
  • 1/2 cup grated sharp cheddar
  • 1 1/2 ounces cream cheese, cubed
  • 1/2 of a 4-ounce jar pimientos, chopped
  • Salt and ground black pepper


  1. In a saucepan, cook the celery and onions in the oil on medium heat, stirring occasionally. When the onions are translucent, add the sweet and white potatoes, and diluted Veggie-Stock Gold®, cover and simmer until the vegetables are soft, about 20 minutes.
  2. Remove the soup from the heat and stir in the cheeses, allow to soften a few minutes. Puree the soup in an immersion blender, blender or food processor with half of the pimientos. Add the rest of the pimientos and salt and pepper to taste, if the soup is too thick add milk, water or more stock. Reheat gently but do not boil.
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Classic French Stocks and Sauces