Two Potato Bisque

Note from Cheri: This recipe is reprinted from Eating Well Through Cancer -- Easy Recommendations During and After Treatment by by Holly Clegg & Gerald Miletello, M.D. This creamy potato soup includes extra nutrition and flavor with the sweet potatoes. Perfect for a light dinner on a cool night. For lots more diabetic friendly recipes and information, click here to check out Marilyn Helton's Diabetic Dining on Fabulous Foods columns, right here at Fabulous Foods.

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

Makes 6 Servings 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. Per Serving: 100 Cal; 0 g Fat; 20 g Carb; 6 g Protein; 2 g Fiber; 0 mg Cholesterol; 281 mg Sodium Exchanges: 1 Starch; 1/2 Skim Milk