Creamy Sweet Potato Soup

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 Cooking Light

More From Cooking Light

Nutritional Information

Amount per serving
  • Calories: 136
  • Calories from fat: 3%
  • Fat: 0.5g
  • Saturated fat: 0.1g
  • Monounsaturated fat: 0.1g
  • Polyunsaturated fat: 0.2g
  • Protein: 5g
  • Carbohydrate: 27.2g
  • Fiber: 2.5g
  • Cholesterol: 2mg
  • Iron: 1.3mg
  • Sodium: 416mg
  • Calcium: 162mg

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

  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.
My Notes

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

Add Note

Creamy Sweet Potato Soup Recipe at a Glance
advertisement
  1. Enter at least one ingredient

Do you love cookies?

Cookie Countdown
We do too! Get your favorite holiday cookies delivered to your inbox.(Nov.-Dec.)
We Respect Your Privacy. Privacy Policy