Portion Size: 1 cup

Ingredients: Yields: 8 servings

Ingredients	Notes:
3 pounds of sweet potatoes	Wash and bake the sweet potatoes in a preheated oven at 375ºF. for 1 hour or until soft. Let cool and peel.
2 leeks	Sliced, trimmed and washed
3 Tablespoons olive oil
1 onion	Peeled, washed, and chopped
1/4 cup of chopped chives	Washed 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
1	Bake the sweet potatoes in a preheated oven at 375ºF. for 1 hour or until soft. Let cool and peel.
2	In a large stock pot heat oil. Add leeks and onions.
3	Cook the leeks and onions with the olive oil in a pot until onions are tender. Add chicken stock, salt and pepper.
4	Place sweet potatoes in a food processor and puree until smooth. Add to pot with leeks and onions.
5	Bring to boil and reduce heat to simmer.
6	Simmer for 15 minutes. Stir in evaporated milk.	Cook until internal temperature reaches 135°F
7	Top with chopped chives. Serve hot.