Sweet Potato and Leek Soup

By HeatherS

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

Preparation

Step 1

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