Creamy Sweet Potato Soup

Creamy Sweet Potato Soup

(This is a Weight Watchers recipe)

Prep time:10 min
Cooking time: 60 min
Level of Difficulty: Easy

2 Large sweet potatoes
2 cup canned chicken broth, divided
1 Tbsp reduced-calorie margarine
1 Tbsp all-purpose flour
1/4 tsp ground ginger
1 cup fat-free evaporated milk
1 Tbsp chopped pecans (toast the pecans to help maximize their flavor)

-Preheat oven to 400* F.

-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 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.

******OK , so I didn't really care if it was too low cal. so I replace the fat-free evaporated milk with just regular evaporated milk....and I added a couple dashes of salt.

Courtesy of Heather Koelliker