Creamy Sweet Potato Soup

1 hours Prep: 15 minutes Cook: 1 hours

48 calories per serving view nutrition facts

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8	cups	water
2	teaspoons	thyme leaves
3	cups	onions	diced
2 1/2	pounds	yam
2	cups	celery	thinly sliced
2	cups	russet potatoes	chopped
1	cup	carrots	1/4 inch rounds
2	teaspoons	basil	dried
1	teaspoon	tarragon	dried
10	ounces	green peas	frozen, thawed under hot water
2	tablespoons	parsley leaves	fresh, minced
1	cup	sour cream, non-fat
1/2	cup	evaporated milk	skim
2	teaspoons	spike
2	teaspoons	salt
2	tablespoons	chives	dried

Bring to a boil water thyme bay leaves onions and diced yams.

Lower heat to medium and cook covered about 30 min until potatoes begin to break apart and form a broth.

Add celery russet potato and carrots continue cooking 10 min.

Add half circle yams basil and tarragon. Lower heat and simmer covered until carrots and yam pieces are tender about 10-15 min.

Add peas and parsley and simmer 5 min.

Turn burner to lowest heat. Blend sour cream and milk together in a blender container and add to soup along with the spike salt and chives.

Heat gently stirring often until soup is hot but not boiling.

Adjust seasonings to taste.

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Serving Size 196g

Amount per Serving

Calories 48 41% of calories from fat