Yields: 6 (1 cup) servings | 2 pts per serving



My rating:

This is an absolutely delicious soup recipe, and a 1-cup serving is extremely filling. I ate 1.5 cups of this soup and was so full, I actually *turned down* dessert! (A very rare occurance for me!)

Ingredients:

• 1 pound sweet potatoes (1 large or 3 small), peeled and cubed
• 1 cup chopped celery (about 4 stalks)
• 1 small onion, chopped fine or grated
• 3 cups fat-free vegetable broth or chicken broth
• 1 14.75-oz can creamed corn
• Cooking spray
  
  Optional Ingredients:
  
  
• 1/2 cup chopped carrots (about 2 medium carrots)
• 1/2 teaspoon dried basil
• 1 bay leaf (Use 2, if you really love the flavor!)
  
• 1/4 teaspoon salt

Directions:

In a Dutch oven or soup kettle, saute celery and onion in cooking spray until tender. Add all remaining ingredients except creamed corn; bring to a boil over medium heat. Reduce heat; cover and simmer for 25-30 minutes or until potatoes are tender.

Discard bay leaf!

Mash with potato masher until you are happy with the consistency. Or, for a less-chunky soup, process soup in a blender or food processor in batches until smooth. Return all to kettle, add creamed corn, and heat through. (Be careful when blending and transferring - don't get burned!)

Usually, I chop up 1 cup of the sweet potato into bite-sized pieces, I boil them separately, and then add them to the soup after I puree it in the blender.

Yields: 6 (1-cup) servings (2 points per serving)

Nutritional Info: (per 1-cup serving): 157 calories, .4 g. fat, 4.25 g. fiber (2 points)

Source: Originally from a Taste of Home Newsletter (but my mom and I have altered it so much, it doesn't even matter anymore!)

Leave a comment on this recipe: