Sweet Potato Bisque
- 1 bag Pioneer® Cream Soup Base & Sauce Starter Mix, prepared
- 2 lb. Sweet potatoes, baked, skins removed
- 4 Tbsp. Butter
- 2 Onions, chopped
- 1 tsp. Nutmeg
- ¾ cup Maple syrup
- 1 qt. Vegetable stock
- Purée baked potatoes.
- Sauté onions in butter until translucent.
- Add onions, potato purée, spices, and syrup to prepared soup base.
- Whisk in stock (additional stock can be added to obtain desired viscosity).
- Serve garnished with sour cream.