Velvety Yam Soup

2 Yams (medium) or sweet potatoes (about 8 oz each)
2 Leeks (medium)
2 Tbsp defatted chicken stock
1/2 tsp dried dill
1-1/2 cup evaporated skim milk

Peel the yams or sweet potatoes and slice into 3/4-inch chunks. Place in a 1-1/2 quart casserole.

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.

Makes 4 servings
Source: CDC