Creamy Sweet Potato Soup
  • 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
  1. 1. Preheat oven to 400ºF.
  2. 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. 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. 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.
"I got this recipe from Weight Watchers. If you like sweet tasting soup this is perfect. It’s simple, quick, and easy to make.”