Creamy Sweet Potato Soup

The thing I really like about magazines like Cooking Light, which is where this came from, is the little paragraph at the bottom.  They give us a dietary lable for home made food.  Now and then, when I’m actually counting calories, I really appreciate the info.

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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)

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.

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

writeNutrient();NUTRITION PER SERVING
CALORIES 136(3% from fat); FAT 0.5g (sat 0.1g,mono 0.1g,poly 0.2g); PROTEIN 5g; CHOLESTEROL 2mg; CALCIUM 162mg; SODIUM 416mg; FIBER 2.5g; IRON 1.3mg; CARBOHYDRATE 27.2g

Alice