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Creamy Sweet Potato Soup

HOWARD L. PUCKETT
Yield 4 servings (serving size: 3/4 cup)
This low-fat creamy sweet potato and leek soup gets its creamy texture from pureed sweet potatoes and evaporated skim milk and is flavored with Dijon mustard, white pepper, and a dash of nutmeg.

Ingredients

  • 2 cups (1/4-inch) cubed peeled sweet potato
  • 1 1/2 cups thinly sliced leek (about 1 medium)
  • 1 1/4 cups fat-free chicken broth, divided
  • 2/3 cup evaporated skim milk
  • 1 1/2 teaspoons Dijon mustard
  • 1/2 teaspoon salt
  • Dash of white pepper
  • Dash of ground nutmeg
  • Chopped leek (optional)

Nutrition Information

  • calories 136
  • caloriesfromfat 3 %
  • fat 0.5 g
  • satfat 0.1 g
  • monofat 0.1 g
  • polyfat 0.2 g
  • protein 5 g
  • carbohydrate 27.2 g
  • fiber 2.5 g
  • cholesterol 2 mg
  • iron 1.3 mg
  • sodium 416 mg
  • calcium 162 mg

How to Make It

  1. Combine sweet potato, sliced leek, and 1/4 cup broth in a 1 1/2-quart casserole; stir well. Cover, and microwave at HIGH 10 minutes, stirring after 5 minutes. Place sweet potato mixture in a blender or food processor; process until smooth. Add remaining ingredients except chopped leek; process 30 seconds or until blended. Garnish with chopped leek, if desired. Serve warm.