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Creamy Sweet Potato Soup


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

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Rate this recipe 4.5/5 (17 Votes)


  • 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)


Servings 4
Adapted from


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.

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