Sweet Potato Vichyssoise Sweet Potato Vichyssoise

Author: Canadian Living

  • Portion size 6 servings


  • 2 tablespoons butter
  • 6 cups diced peeled sweet potatoes
  • 2 garlic cloves minced
  • 1 onion chopped
  • 1 tablespoon minced gingerroot
  • 4 cups vegetable stock
  • 2 cups milk
  • 1/3 cup plain Yogurt


In a large saucepan, melt butter over medium heat; cook sweet potatoes, garlic, onion and ginger, stirring often, for 5 minutes. Pour in stock; bring to simmer. Cover and cook over medium heat for 20 minutes or until vegetables are very tender.

Transfer soup, in batches, to blender or food processor; pur?until smooth. Transfer to large bowl. Whisk in milk. Refrigerate for about 4 hours or until chilled. (Make ahead: Refrigerate for up to 12 hours).

Ladle into chilled bowls. Garnish with dollop of yogurt.

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Sweet Potato Vichyssoise