Eat Smart  |  Posted 10.30.14

Two-Potato Bisque

Two-Potato Bisque

Here's a different and delicious twist on bisque.

The baking potato provides a good source of protein, complex carbohydrates and potassium while the sweet potato is a good source of beta carotene, fiber, and vitamins B and C.

Makes 4 to 6 servings.


  • 1 large sweet potato (yam), peeled and cut into 1-inch cubes
  • 1 large baking potato, peeled and cut into 1-inch cubes
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 bay leaf
  • salt to taste
  • 1 tsp dried thyme leaves
  • 2 cups canned fat-free chicken broth
  • 1 cup buttermilk
  • 1 cup skim milk
  • 2 Tbsp lime juice


In a large pot, combine the sweet potato, baking potato, onion, garlic, bay leaf, salt, thyme, and chicken broth and bring to a boil. Reduce the heat and simmer, covered, for 15 minutes, or until the potatoes are tender. Pour the mixture (minus the bay leaf) into a food processor and blend until smooth; return to the pot. Add the buttermilk, skim milk, and lime juice and cook over a low heat until heated through; do not boil. Remove bay leaf before serving.

Nutritional Information Per Serving: Calories 100, Protein 6 g,  Carbohydrate 20 g, Fat 0 g, Calories from Fat 0%, Saturated Fat 0 g, Dietary Fiber 2 g, Cholesterol 0 mg, Sodium 281 mg

Recipe from "Eating Well Through Cancer" by Merck.