Creamy Sweet Potato Soup

Ingredients

 * 8 cup water
 * 2 tsp thyme leaves
 * 3 cup diced onions
 * 2½ 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 non-fat sour cream
 * ½ cup evaporated skim milk
 * 2 tsp spike
 * 2 tsp salt
 * 2 tbsp dried chives

Directions

 * 1) A fat free hearty creamy and sweet soup that was altered to nonfat from the original cookbook * 6 cups diced and 2 cups cut into ¼" thick half circles.
 * 2) Bring to a boil water thyme bay leaves onions and diced yams.
 * 3) Lower heat to medium and cook covered about 30 minutes until potatoes begin to break apart and form a broth.
 * 4) Add celery russet potato and carrots continue cooking 10 minutes.
 * 5) Add half circle yams basil and tarragon.
 * 6) Lower heat and simmer covered until carrots and yam pieces are tender about 10-15 minutes.
 * 7) Add peas and parsley and simmer 5 minutes.
 * 8) Turn burner to lowest heat.
 * 9) Blend sour cream and milk together in a blender container and add to soup along with the spike salt and chives.
 * 10) Heat gently stirring often until soup is hot but not boiling.
 * 11) Adjust seasonings to taste.

Nutritional information
Per serving: 152 calories total fat 0 g (3% of calories)