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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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This low-fat creamy sweet potato and leek soup gets its creamy texture from pureed sweet potatoes and evaporated skim milk and is flavored with Dijon mustard, white pepper, and a dash of nutmeg. 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:
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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