Creamy Sweet Potato Soup
3 - 4
PersonalPoints™ per serving
1 hr 10 min
Warm up when the temperatures start to drop with our hearty sweet potato soup.
Uncooked sweet potato(es)
Fat free chicken broth
Fat free evaporated milk
- Preheat oven to 400ºF.
- Pierce potatoes in several places with a fork. Bake for 45 minutes, remove from oven and allow to cool. When cool, remove and discard skin; chop.
- Combine sweet potatoes and 3/4 cup of broth in a blender or food processor; blend or process until smooth, about 1 minute, and set aside.
- Melt margarine in a medium-size saucepan; stir in flour and ginger. Add milk. Cook, stirring, until slightly thickened and bubbly, about 5 minutes. Cook 1 minute more and then sir in sweet potato mixture and remaining broth. Cook, stirring, until heated through, about 5 minutes more. Pour into 4 serving bowls and sprinkle each with 3/4 teaspoon of pecans. Yields about 1 cup per serving.