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Velvety Yam Soup with Leeks
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Serves 4

Each serving equals 1 cup of vegetables 

2 medium yams or sweet potatoes (about 8 oz. each)
2 medium leeks
2 Tbsp. fat-free chicken stock
½ tsp. dried dill
1½ cups evaporated skim milk  

Peel the yams or sweet potatoes and slice into 3/4" chunks. Place in a 1-1/2 quart casserole dish. Trim the leeks, slit lengthwise, and wash well to remove all grit. Coarsely chop and add to the dish. Stir in the stock and dill. Cover the dish with vented plastic wrap and microwave on high for 5 minutes, or until the yams or sweet potatoes are just tender. Let stand for 4 minutes. Transfer the mixture to a blender. Pour the milk into a 2-cup glass container and microwave on high for 2 minutes, or until warm. Add to the blender and puree. Serve warm. 

Nutritional analysis per serving: Calories 230, Protein 9g, Fat 0g, Saturated Fat 0g, Calories From Fat 0%, Cholesterol 0mg, Carbohydrates 49g, Fiber 7g, Sodium 170mg. 

Source: Produce for Better Health
Photo courtesy of The Curated Home
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