Wednesday, November 14, 2007

Creamy Sweet Potato Soup

This is a thick and rich soup. It's not as sweet as you might think, but is very hearty. The best part is, if you use a stick blender, the whole thing can be done in one bowl in the microwave. The bright color makes it perfectly suitable to serve while entertaining, and it won't take up valuable burner space. It also doesn't require any attention while the microwave is humming away, so you're free to spend that time on something else.

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 food processor (or use a stick blender); process until smooth. Add remaining ingredients except chopped leek; process 30 seconds or until blended.

Garnish with chopped leek, if desired. Serve warm.

--Adapted from Cooking Light magazine

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