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Recipes Soups Vegetable
Recipes Soups Vegetable
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| Servings: | 6 |
| Author Notes: | This creamy potato soup includes extra nutrition and flavor from the sweet potatoes. Perfect for a light dinner on a cool night. |
| Ingredients: |
1 large sweet potato (yam), peeled and cut into 1-inch cubes
1 large Yukon Gold potato 1 onion, chopped 2 cloves garlic, minced 1 bay leaf salt to taste 1 teaspoon dried thyme leaves 2 cups fat-free chicken stock (or use canned) 1 cup buttermilk 1 cup skim milk 2 tablespoons lime juice |
| Instructions: |
In a large pot, combine the sweet potato, baking potato, onion, garlic, bay leaf, salt, thyme, and chicken stock and bring to a boil. Reduce the heat and simmer, covered, for 15 minutes, or until the potatoes are tender. Pour the mixture into a food processor in manageable batches, and blend until smooth; return to the pot. Add the buttermilk, skim milk and lime juice and cook over a low heat, just until heated through; do not boil. Remove bay leaf before serving.
Diabetic Exchanges: |
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