Recipes

Soups

Two-Potato Bisque

Potato Soup is a favorite of all and adding yams makes this delicious soup very nutritious.

Ingredients:

1 large sweet potato (yam), peeled and cut into 1-inch cubes or 1 (15oz.) can sweet potatoes
1 large baking potato, peeled and cut into 1-inch cubes
1 large onion, chopped
2 garlic cloves, minced
1 bay leaf
Salt to taste
1 tsp. dried thyme
1/8 tsp. cayenne pepper
2 cups canned fat-free chicken broth
1 cup low-fat buttermilk
1 cup skim milk
2 tbsp. lime juice
3 tbsp. chopped fresh cilantro, optional

Instructions:

In a large pot, combine sweet potato, baking potato, onion, garlic, bay leaf, salt, thyme, cayenne and chicken broth. Bring to a boil. Reduce heat and simmer, covered, for 15 minutes or until potatoes are tender. Pour mixture into food processor and blend until smooth; return to pot. Add buttermilk, skim milk and lime juice. Cook over low heat until heated through; do not boil. Sprinkle cilantro on each serving, if desired. Makes 4 to 6 servings.

Note: If using canned yams, cut in small chunks and stir in at the end of cooking.

Nutrition:

Per serving: CAL 99 (5.6% from fat); FAT 0.6g; PROTEIN 4.7g; CARB 8.9g; CHOL 2mg; SODIUM 257mg

Credits:

Created by Louisiana Sweet Potato Commission spokesperson, Holly Clegg.