CREAMY SWEET POTATO SOUP, Linda Findley, Calhoun County

Ingredients

4 cups (1/4 inch) cubed, peeled sweet potatoes
3 cups thinly sliced leek
2 1/2 cups fat-free chicken broth
1/2 cup water
1 1/3 cup evaporated milk, skim
3/4 teaspoon honey mustard
1/2 teaspoon salt
1/2 teaspoon white pepper
1/4 teaspoon ground nutmeg
2 tablespoons chopped leek, optional

Preparation

Combine sweet potatoes, sliced leek, broth and water in 3-quart boiler. Boil for 15 minutes or until tender. Place sweet potato mixture in a blender or food processor and process until smooth. Add remaining ingredients, except chopped leek, and process until blended. Garnish with chopped leek if desired. Serve warm. Yield: 8 1/2-cup servings.