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Sweet Potato and Bourbon Soup

3       tablespoons butter
4       medium sweet potatoes, peeled and sliced
6       cups chicken stock
1/4 to 1/3    cup bourbon
1/2    teaspoon salt
freshly ground black pepper

Assemble ingredients and utensils. Heat the butter in a large skillet or heavy saucepan. Add a layer of sweet potatoes and brown on both sides. Repeat the layering and browning until all potatoes are browned. Add 5 cups of chicken stock. Cook, covered, until potatoes are tender. When tender remove potatoes and mash to a chunky texture. Blend in remaining cup of chicken stock and stir until soup becomes a medium thick consistency. Add bourbon and bring to a boil. Season with salt and pepper. Yield: 4 to 6 servings.

From Meet Me on Jekyll Island

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