Creamy Sweet Potato Soup

By á-42947

Note: serving = 3/4cup Calories: 136

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: 162m

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)

Details

Servings 4
Adapted from cookinglight.com

Preparation

Step 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.