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.
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)
How to Make It
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.