Vegan Chilled Potato Bisque
Prep time
Cook time
Total time
Butter beans are a perfect substitute for dairy cream used in a traditional bisque. If you don't have butter beans you can use cannellini, navy, or great northern beans.
Serves: 6
  • 4 cups small red potatoes or yukon gold potatoes, cubed
  • 2 tbsp grapeseed oil
  • 6 cups water
  • ½ onion, chopped
  • 2 cloves garlic, minced
  • 1 bay leaf
  • 2 vegetable bouillon cubes (I use Rapunzel brand)
  • 1 tsp dried thyme
  • 1 ½ cup butter beans or other creamy white bean
  1. Heat oil in a large heavy bottomed pot on medium-high heat. Once warm, add the onions and garlic and cook on medium heat until tender.
  2. Stir in the potatoes and water, and bring to a simmer.
  3. Add the bay leaf, bouillon cubes, thyme, and butter beans, and continue to cook with lid ajar on a simmer for 20-25 minutes, or until potatoes are tender.
  4. Puree until silky smooth, and season to taste with more salt and pepper.
Recipe by Sweet Potato Soul by Jenné Claiborne at