Sweet Potato Soup


Adapted from Eat to Win

  • 2 large or 3 medium sweet potatoes, baked
  • 1/3 cup plain nonfat yogurt
  • 2 3/4 cups water, divided
  • 1 packet chicken bouillon
  • 1/2 cup sherry
  • 5 tablespoons grated Parmesan cheese
  • 1 teaspoon dried dill
  • 1/8 teaspoon white pepper
  • 1 tablespoon soy sauce


Scoop out centers of cooked potatoes. Place in a blender with the yogurt and 1 3/4 cups of the water. Puree until smooth. Place puree in a saucepan with the rest of the water and the remaining ingredients. Bring to a boil, stirring constantly. Reduce heat to medium, stirring until soup thickens slightly (about 10-15 minutes).

Makes 3 servings.

Each serving 280 calories.

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