Creamy sweet potato soup
4
Points®
Total time: 1 hr 10 min • Prep: 10 min • Cook: 1 hr • Serves: 4 • Difficulty: Easy
Warm up with our hearty sweet potato soup as the temperature starts to drop. Toast the pecans to help maximize their flavor.
Ingredients
Uncooked sweet potato
2 large
Chicken broth
2 cup(s), divided
Unsalted butter
1 Tbsp
All-purpose flour
1 Tbsp
Ground ginger
¼ tsp
Fat free evaporated milk (Vitamins A & D added)
1 cup(s)
Chopped pecans (unsalted, raw or dry roasted, no sugar added)
1 Tbsp
Instructions
1
Preheat oven to 400ºF.
2
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 potatoes.
3
Combine sweet potatoes and 3/4 cup of broth in a blender or food processor; blend or process until smooth, about 1 minute. Set potato mixture aside.
4
Melt butter in a medium-size saucepan; stir in flour and ginger, and then add milk. Cook, stirring, until slightly thickened and bubbly, about 5 minutes. Cook 1 minute more and then stir in sweet potato mixture and remaining 1 1/4 cups of broth. Cook, stirring, until heated through, about 5 minutes more. Pour into 4 serving bowls and sprinkle each with 3/4 teaspoon of pecans.
5
Yields about 1 cup per serving.
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