Sweet Potato Soup Recipe – 4 Point Value
This fantastically healthy Weight Watchers Sweet Potato Soup Recipe is the perfect dish to heat up as the temperature drops. It’s loaded with lots of vitamins and antioxidants and packs a lot of nutritional value for the 4 Weight Watchers Points that it carries. Not to mention, it’s incredibly yummy! It’s warm and creamy, and has such a delicious seasonal flavor, it’ll make a great Thanksgiving Recipe and Christmas Recipe. But of course, it’s perfect to serve at any time of the year! I love this soup because it adds a little variety in flavor compared to other soup recipes. Try serving it with a nice low Point salad for a tasty and healthy lunch!
Weight Watchers Sweet Potato Soup Recipe
- 2 large sweet potatoes
- 2 cups canned chicken broth, divided
- 1 tbsp reduced-calorie margarine
- 1 tbsp all-purpose flour
- 1/4 tsp ground ginger
- 1 cup fat-free evaporated milk
- 1 tbsp chopped pecans
TIP: For an extra flavor boost, consider adding a dash of curry powder with the flour and ginger. And toast the pecans to help maximize their flavor.
Preheat oven to 400ºF.
Pierce potatoes in several places with a fork. Bake for 45 minutes, remove from oven and allow to cool. When cool, remove and discard skin; chop potatoes.
Combine sweet potatoes and 3/4 cup of broth in a blender or food processor; blend or process until smooth, about 1 minute. Set potato mixture aside.
Melt margarine in a medium-size saucepan; stir in flour and ginger, and then add milk. Cook, stirring, until slightly thickened and bubbly, about 5 minutes. Cook 1 minute more and then stir in sweet potato mixture and remaining 1 1/4 cups of broth. Cook, stirring, until heated through, about 5 minutes more. Pour into 4 serving bowls and sprinkle each with 3/4 teaspoon of pecans.
Serving size is 1 cup
Each serving = 4 Weight Watchers Points