Creamy Sweet Potato Soup
|Peeled cubed sweet potato||2 Cup (32 tbs) (1/4 Inch)|
|Thinly sliced leek||1 1⁄2 Cup (24 tbs) (About 1 Medium)|
|Fat-free chicken broth||1 1⁄4 Cup (20 tbs), divided|
|Evaporated skim milk||2⁄3 Cup (10.67 tbs)|
|Dijon mustard||1 1⁄2 Teaspoon|
|Pepper white||1 Dash|
|Ground nutmeg||1 Dash|
Combine sweet potato, sliced leek, and 1/4 cup broth in a 1 1/2-quart casserole; stir well.
Cover and microwave at HIGH 10 minutes, stirring after 5 minutes.
Place sweet potato mixture in a blender or food processor; cover and process until smooth.
Add 1 cup broth, milk, and next 4 ingredients; process 30 seconds or until blended.
Garnish with chopped leek, if desired.