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

Photo by Ally H.
Adapted from cookinglight.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

Adapted from cookinglight.com

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)

Directions

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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