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    Soup: 2 pt. Creamy Sweet Potato Soup


    Source of Recipe


    Cooking Light, Nov-Dec 1996

    List of Ingredients




    2 cups sweet potatoes cut in 1/4" cubes (peeled)
    1 1/2 cups leeks thinly sliced
    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
    1 dash white pepper
    1 dash ground nutmeg
    chopped leeks optional

    Recipe



    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. Yield: 4 servings (serving size: 3/4 cup).

 

 

 

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