Sweet Potato Soup

MAKES: 4 servings
YIELD: About 1 cup per serving
CRISPY RATING: A thick, sweet soup

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  • 2 large Sweet Potatoes
  • 1 1/2 cups Chicken Broth
  • 1 Tbsp Reduced-Calorie Margarine
  • 1 Tbsp Flour
  • 1/4 tsp Ground Ginger
  • 1 cup Fat-Free Evaporated Milk
  • 1 Tbsp chopped Pecans

1. Preheat oven to 400?F.

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.

3. Combine sweet potatoes and 3/4 cup of broth in a blender or food processor; blend or process until smooth, about 1 minute, and set aside.

4. Melt margarine in a medium-size saucepan; stir in flour and ginger. Add milk. Cook, stirring, until slightly thickened and bubbly, about 5 minutes. Cook 1 minute more and then sir in sweet potato mixture and remaining broth. Cook, stirring, until heated through, about 5 minutes more. Pour into 4 serving bowls and sprinkle each with 3/4 teaspoon of pecans.


This turned out very thick, so I tried it using extra broth. Still thick! It's almost more of a thin sweet potato mash than a soup. That's ok - it's very tasty and warming.

Nutrition per serving - 167 cal, 2 g fat, 3 g fiber, 25 g carbs, 6 g protein

Recipe is from Weight Watchers Recipe of the day.

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