Sweet Potato and Leek Soup

Sweet Potato and Leek Soup
Sweet Potato and Leek Soup

PREP TIME

--

minutes

TOTAL TIME

25

minutes

SERVINGS

6

servings

PREP TIME

--

minutes

TOTAL TIME

25

minutes

SERVINGS

6

servings

Ingredients

  • 1

    tablespoon olive oil

  • 2

    leeks (about 3/4 pound), cleaned and sliced (white

  • and light green parts only)

  • 1

    garlic clove, minced

  • 3

    sweet potatoes (about 11/2 pounds), peeled and cubed

  • 6

    cups low-sodium chicken broth

  • 1/4

    cup fat-free half-and-half

  • Pinch nutmeg

  • 1/4

    cup chopped fresh chives

Directions

1. Heat the oil in a large nonstick saucepan over medium heat. Add the leeks and garlic and cook, stirring frequently, until the leeks are tender, about 6 minutes. Add the sweet potatoes and broth; bring to a boil. Reduce the heat and simmer, covered, stirring occasionally, until the potatoes are fork-tender, about 25 minutes. 2. Remove the pan from the heat; let the mixture cool for a few minutes. Transfer the mixture in batches to a blender or food processor and puree. Return the soup to the pan. Stir in the half-and-half and nutmeg; return to a simmer. Serve sprinkled with the chives. PER SERVING (11/3 cups): 167 Cal, 4 g Fat, 1 g Sat Fat, 0 g Trans Fat, 4 mg Chol, 133 mg Sod, 28 g Carb, 2 g Fib, 5 g Prot, 65 mg Calc. POINTS value: 3. TIP: Leeks often contain sand in between their layers. Here's how to clean them: Trim away most of the dark green tops and the roots, leaving the root end intact to hold the layers together. Slice the leek lengthwise to within a half inch of the root end. Hold the leek by the root end, fan open the layers, and rinse

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