Creamy Sweet Potato Soup Recipe


Cooking Time35 MinCuisine
VegetarianMain Ingredient


 Peeled cubed sweet potato2 Cup (32 tbs) (1/4 Inch)
 Thinly sliced leek1 1⁄2 Cup (24 tbs) (About 1 Medium)
 Fat-free chicken broth1 1⁄4 Cup (20 tbs), divided
 Evaporated skim milk2⁄3 Cup (10.67 tbs)
 Dijon mustard1 1⁄2 Teaspoon
 Salt1⁄2 Teaspoon
 Pepper white1 Dash
 Ground nutmeg1 Dash

Nutrition Facts

Serving size: Complete recipe

Calories 521 Calories from Fat 13

% Daily Value*

Total Fat 2 g2.3%

Saturated Fat 0.24 g1.2%

Trans Fat 0 g

Cholesterol 36.3 mg

Sodium 2642.3 mg110.1%

Total Carbohydrates 104 g34.8%

Dietary Fiber 11.8 g47.3%

Sugars 42 g

Protein 21 g41.9%

Vitamin A 907.7% Vitamin C 38.8%

Calcium 65.4% Iron 26.1%

*Based on a 2000 Calorie diet


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; cover and process until smooth.
Add 1 cup broth, milk, and next 4 ingredients; process 30 seconds or until blended.
Garnish with chopped leek, if desired.