Sous Vide Sweet Potato Bisque


Emily Farris and Jeff Akin are the co-founders of Feed Me Creative, a former culinary creative agency in Kansas City, MO.

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This hearty sweet potato bisque is a perfect weeknight dinner. Serve it with crusty bread on a cold night and warm-up beside the fireplace for a perfect evening.
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Ingredients for 4

  • 2 medium sweet potatoes, peeled and cut into ¼-inch-thick slices

  • 1 cup diced leeks, white part only

  • 1 cup vegetable stock

  • 3 tablespoons unsalted butter

  • 1 tablespoon freshly grated ginger

  • 1 clove garlic, minced

  • 1 bay leaf

  • Kosher salt and freshly ground black pepper

  • 1 cup heavy cream


  • Step 1

    Set the Anova Sous Vide Precision Cooker to 185°F (85°C).

  • Step 2

    Combine the sweet potatoes, leeks, stock, butter, ginger, garlic, and bay leaf in a large zipper lock bag. Season with salt and pepper. Seal the bag using the water immersion technique and place in the water bath. Set the timer for 1 1/2 hours.

    • Finishing Steps

    • Step 0

      When the timer goes off, remove the bag from the water bath. Discard the bay leaf. Transfer entire contents of the bag to a blender and add the cream. Puree until smooth, about 2 minutes. Add additional stock or cream to reach desired consistency.

    • Step 1

      Season to taste with salt and pepper and serve.

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185 F / 85 C Recipe Temp
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