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Ww 4 Points - Creamy Sweet Potato Soup
photo by Marg (CaymanDesigns) 
- Ready In:
- 1hr 10mins
- Ingredients:
- 7
- Serves:
ingredients
- 2 large sweet potatoes
- 1 1⁄2 cups canned chicken broth, divided
- 1 tablespoon reduced-calorie margarine
- 1 tablespoon all-purpose flour
- 1⁄4 teaspoon ground ginger
- 1 cup fat-free evaporated milk
- 1 tablespoon chopped pecans
directions
- Preheat oven to 400ºF.
- 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.
- 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.
- 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 3/4 cup 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.
- 4 Points yields about 1 cup per serving.
Questions & Replies
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Reviews
- Delicious! I made the recipe as posted without adding any extra seasoning. Very easy to make and nice smooth texture. Topped it off with sweet almond slices.
- This was wonderful! My picky dh ate a whole bowl!
- Super Yummy! Great texture too! I added a dash of allspice to give it an extra 'autumn' taste!
- As written, we found this soup rather bland and boring. I added about 1 1/2 tsp. cinnamon and that helped some. At the table we ended up adding about 1 Tbls. of brown sugar per bowl to perk it up a little more. A comforting soup, but I wouldn't make it again without playing with the spices more.
- Great soup was very rich but delicious Well liked by all. This was easy to make and would change anything
Tweaks
- Wow! I can't say enough good things about this soup. It's so rich, creamy, and flavorful it seems like it should be a guilty indulgence... but it's not! The only change I made was to use soy milk in place of the evaporated milk. Even without the "evaporated" part it was still amazingly thick. Talk about comfort food. The directions were also right on. I can tell I'm going to be making this often on chilly Winter nights!
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