Creamy Sweet Potato Soup

Creamy Sweet Potato Soup Recipe
HOWARD L. PUCKETT
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.

Yield:

4 servings (serving size: 3/4 cup)

Recipe from

Nutritional 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

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)

Preparation

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.

Note:

November 1996
My Notes

Only you will be able to view, print, and edit this note.

Add Note