I love the fall and winter for all the foods that a popular during that time. Like pumpkin and sweet potato and cranberry and eggnog and gingerbread, and…
I mean I KNOW I could totally eat those foods any time of year but there is just something about the fall and winter when it makes it ok. In fact I strongly believe that these flavors and foods taste even better in the fall and winter!
And considering that I love the tastes of pumpkin and sweet potato so much you would have thought that I would be chomping at the bits to cook and bake with pumpkin and sweet potato as soon as October hit. But to my own amazement I have not made a single thing! I haven’t even bought anything pumpkin flavored!
So when I saw this recipe in this month’s cookbook I absolutely knew I had to try it. I am usually not a big fan of bisques, I usually like hearty, chunky soups. But as I type this I am craving a big bowl of tomato bisque and warm, flaky garlic bread. So, maybe I just don’t know what I am talking about!
Sweet Potato and Cheese Soup
4 tablespoons butter