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Velvety Yam Soup

Recipe Summary

Preparation time: 25 minutes

Number of servings: 4


    • 2 medium yams or sweet potatoes (about 8 oz each)
    • 2 medium leeks
    • 2 Tbsp defatted chicken stock
    • 1/2 tsp dried dill
    • 1 1/2 cups evaporated skim milk


Peel the yams or sweet potatoes, and slice into 3/4-inch 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.

Nutrition Facts
Velvety Yam Soup
Serving Size 1/4 of recipe
Amount Per Serving 
Calories 320 Calories from Fat 5
% Daily Value (DV)* 
Total Fat 1g 2%
Saturated Fat 0g 0%
Cholesterol 0mg 0%
Sodium 160mg 7%
Total Carbohydrates 69g 23%
Dietary Fiber 7g 28%
Sugars 25g
Protein 10g  
Vitamin A 920%
Vitamin C 90%
Calcium 30%
Iron 10%
* Percent Daily Values are based on a 2,000-calorie diet.
Diabetic Exchange**
Carbohydrates 3
Meat 0
Fruit 0
Vegetable 0
Milk 1
Fat 0
Other 0

** Diabetic exchanges are calculated based on the American Diabetes Association Exchange System. This site rounds exchanges up or down to equal whole numbers. Therefore, partial exchanges are not included.

Reproduced from Centers for Disease Control and Prevention. Used with permission.
This recipe is provided as a service of makes no representations, nor assumes any responsibility, concerning same.

Recipes that are "low fat," "low calorie," low cholesterol," and/or "low sodium" conform to the relevant criteria from the National Heart, Lung, and Blood Institute.
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