Sweet Potato & Leek Soup

Portion Size: 1 cup

Ingredients: Yields: 8 servings

Ingredients Notes: 
3 pounds of sweet potatoesWash and bake the sweet potatoes in a preheated oven at 375ºF. for 1 hour or until soft. Let cool and peel.
2 leeksSliced, trimmed and washed
3 Tablespoons olive oil
1 onionPeeled, washed, and chopped
1/4 cup of chopped chivesWashed and chopped
5 cups of low sodium chicken stock
1 cup nonfat evaporated milk. 
Salt and pepper to taste

Directions:

Steps:Directions: Critical Control Point /Quality Assurance
1Bake the sweet potatoes in a preheated oven at 375ºF. for 1 hour or until soft. Let cool and peel.
2In a large stock pot heat oil. Add leeks and onions.
3Cook the leeks and onions with the olive oil in a pot until onions are tender. Add chicken stock, salt and pepper.
4Place sweet potatoes in a food processor and puree until smooth. Add to pot with leeks and onions.  
5Bring to boil and reduce heat to simmer.
6Simmer for 15 minutes. Stir in evaporated milk.Cook until internal temperature reaches 135°F
7Top with chopped chives. Serve hot.
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Jacqueline Larson M.S., R.D.N. and Associates