Creamy Sweet Potato Soup

Ingredients

 * 8 cup water
 * 2 tsp thyme leaves
 * 3 cup diced onions
 * 2 1/2 lbs yams
 * 2 cup celery, thinly sliced
 * 2 cup russet potatoes, chopped
 * 1 cup carrots, ¼" rounds
 * 2 tsp dried basil
 * 1 tsp dried tarragon
 * 10 oz frozen Peas
 * - thawed under hot water
 * 2 tbsp parsley, minced fresh
 * 1 cup nonfat sour cream
 * 1/2 cup evaporated skim milk
 * 2 tsp Spike
 * 2 tsp salt
 * 2 tbsp dried chives

Directions
A fat free hearty creamy & sweet soup that was altered to nonfat from the original cookbook * 6 cups diced and 2 cups cut into ¼" thick half circles. Bring to a boil water thyme bay leaves onions & diced yams. Lower heat to medium & cook covered about 30 min until potatoes begin to break apart and form a broth. Add celery russet potato & carrots continue cooking 10 min. add half circle yams basil and tarragon. Lower heat and simmer covered until carrots and yam pieces are tender about 10-15 min. add Peas & parsley and simmer 5 min. turn burner to lowest heat. Blend sour cream and milk together in a blender container and add to soup along with the Spike salt & chives. Heat gently stirring often until soup is hot but not boiling. Adjust seasonings to taste. Nutrition (per serving): 152 calories total fat 0 g (3% of calories)