Creamy Sweet Potato Soup
"Submitted by Dr. Feliesha Shelton-Wheeler"
Serves | Prep Time | Cook TimeWhy I Love This Recipe
"I got this recipe from Weight Watchers. If you like sweet tasting soup this is perfect. It’s simple, quick, and easy to make.”
Ingredients You'll Need
Uncooked sweet potato(es)
2 large
Canned chicken broth
2 cup(s), divided
Reduced-calorie margarine
1 Tbsp
All-purpose flour
1 Tbsp
Ground ginger
¼ tsp
Fat free evaporated milk
1 cup(s)
Optional:
Chopped pecans
1 Tbsp
Directions
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 margarine 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. Yields about 1 cup per serving.
