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Hands-On Prep: 25 Min
Cook: 35 Min
• 2 (32-ounce) cartons reduced-sodium chicken broth
• 2 1/2 pounds sweet potatoes, peeled and chopped
• 3 leeks, cleaned and thinly sliced (white and light green parts only)
• 1/4 teaspoon salt
• 1/8 teaspoon freshly ground white pepper
• 2 tablespoons minced fresh chives or parsley
1. Combine the broth, sweet potatoes, leeks, salt, and pepper in a large pot and bring to a boil. Reduce the heat and simmer, covered, until the vegetables are very soft, about 30 minutes. Remove the saucepan from the heat; uncover and let the mixture cool about 5 minutes.
2. Transfer the sweet potato mixture, in batches if necessary, to a blender or food processor and puree. Return the sweet potato mixture to the saucepan and set over medium heat. Cook, stirring, until heated through, about 5 minutes. Serve at once, sprinkled with the chives, or refrigerate and serve chilled.
How We Did It:
Here's the best way to clean leeks: Trim the roots, leaving the root end intact to hold the layers together. Slice the leeks lengthwise, fan open the layers, and swish in a large bowl of cool water. Let the leeks rest in the water for a few minutes to give the grit time to fall to the bottom of the bowl. Lift out the leeks and shake dry before using.
Per Serving (1 1/2 cups): 151 Cal, 0 g Fat, 0 g Sat Fat, 0 g Trans Fat, 0 mg Chol, 692 mg Sod, 33 g Carb, 3 g Fib, 5 g Prot, 44 mg Calc.
POINTS value: 2
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