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Creamy Sweet Potato Soup

Creamy Sweet Potato Soup (2 PTS recipe image
This creamy sweet potato soup is the ultimate comfort food for chilly evenings. By blending cooked sweet potatoes with tender leeks and evaporated skim milk, you achieve a luxuriously smooth texture without heavy cream. The addition of Dijon mustard adds a subtle, savory tang that balances the natural sweetness of the potatoes, while a dash of nutmeg provides a warm, aromatic finish. It&# 226;ÂÂs a quick, wholesome meal that feels indulgent yet light, perfect for a cozy dinner or a healthy lunch. Ready in under 30 minutes, this soup is an easy way to enjoy seasonal flavors.
Cooking Method:
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 4
Calories: 584.9
Dietary: Gluten-free
Description
This creamy sweet potato soup is the ultimate comfort food for chilly evenings. By blending cooked sweet potatoes with tender leeks and evaporated skim milk, you achieve a luxuriously smooth texture without heavy cream. The addition of Dijon mustard adds a subtle, savory tang that balances the natural sweetness of the potatoes, while a dash of nutmeg provides a warm, aromatic finish. It&# 226;ÂÂs a quick, wholesome meal that feels indulgent yet light, perfect for a cozy dinner or a healthy lunch. Ready in under 30 minutes, this soup is an easy way to enjoy seasonal flavors.
Ingredients
  • 2 cups Sweet potatoes -- cut in 1/4" cubes
  • (peeled)
  • 1 1/2 cups Leeks -- thinly sliced
  • 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
  • 1 dash White pepper
  • 1 dash Ground nutmeg
Directions
  1. 1
    Combine the cubed sweet potatoes, sliced leeks, and 1/4 cup of the chicken broth in a microwave-safe casserole dish or bowl.
  2. 2
    Cover the dish tightly with plastic wrap or a microwave-safe lid, leaving a small vent for steam to escape.
  3. 3
    Microwave on high for 10 minutes, stopping halfway through to stir the mixture and ensure even cooking.
  4. 4
    Check for doneness; the sweet potatoes should be tender enough to pierce easily with a fork. If needed, microwave for an additional 2-3 minutes.
  5. 5
    Carefully remove the cover and let the mixture cool for 2-3 minutes to avoid splattering.
  6. 6
    Transfer the hot sweet potato and leek mixture to a blender or food processor.
  7. 7
    Add the remaining 1 cup of chicken broth, evaporated skim milk, Dijon mustard, salt, white pepper, and nutmeg to the blender.
  8. 8
    Blend on high speed until the soup is completely smooth and creamy, about 30-60 seconds.
  9. 9
    Pour the soup into bowls and serve warm. Garnish with fresh chopped leeks or a drizzle of mustard if desired.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 584.9kcal
% Daily Value *
Total Fat 19.2g30%
Saturated Fat 4.4g23%
Cholesterol 66.8mg23%
Sodium 2637.2mg110%
Total Carbohydrate 70.7g24%
Dietary Fiber 17.2g69%
Sugars 14.5g
Protein 30.5g61%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: sweet potato, soup, creamy, leeks, dijon mustard, comfort food, quick dinner, healthy, blender soup, winter, fall, vegetarian, easy recipe, warm, smooth, nutmeg, wholesome, light, seasonal, homemade
Read it online: https://www.chefs-mate.com/recipe/creamy-sweet-potato-soup-2-pts/