Yam and Leek Soup

4 Servings

Preparation Time: 25 minutes

Ingredients:
2 medium yams or sweet potatoes (about 8 oz each)
2 medium leeks
2 tablespoons chicken stock
½ teaspoon dried dill
1½ cups evaporated skim milk

Directions:
1. Peel the yams or sweet potatoes and slice into ¾" chunks. Place in a 1½ quart casserole dish.
2. 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.
3. 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.
4. 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.

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