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.
Cooking Light NOVEMBER 1996
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.
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