Recipe courtesy of Mary Sue Milliken and Susan Feniger

Creamed Chayote Soup

  • Level: Easy
  • Total: 1 hr 10 min
  • Prep: 30 min
  • Cook: 40 min
  • Yield: 6 servings
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1 to 2 strips bacon or 2 tablespoons butter

1 medium yellow onion, peeled and diced

1 teaspoon salt

1/2 teaspoon freshly ground black pepper

5 cups chicken broth, vegetable stock or water

2 bay leaves

1 small potato, peeled and sliced

4 medium chayote, peeled and seeded

1 cup cream or half and half

Lime wedges, for garnish


  1. Cook whole bacon strips slowly over low heat in a large soup pot until almost all fat is rendered out, or omit bacon and melt butter. Add diced onion, salt and pepper and cook, stirring occasionally, until soft, about 5 minutes. Add chicken stock, bay leaves and potato and simmer 20 minutes or until potato slices are soft. Meanwhile, finely chop chayote in a food processor.
  2. Remove and discard bay leaves and bacon and add chopped chayote. Bring to a boil, return to a simmer, and cook, uncovered, until the chayote is soft, about 15 minutes.
  3. Puree in a blender until smooth. Strain back into pot, pressing with a ladle to extract all juices. Add cream or half and half. Bring to a boil and remove from heat. Serve immediately with lime wedges.

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