Creamy Sweet Potato Soup

Yield: 4 servings (serving size: 3/4 cup)

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)

Preparation

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.

Nutritional Information

Calories:

136 (3% from fat)

Fat:

0.5g (sat 0.1g,mono 0.1g,poly 0.2g)

Protein:

5g

Carbohydrate:

27.2g

Fiber:

2.5g

Cholesterol:

2mg

Iron:

1.3mg

Sodium:

416mg

Calcium:

162mg