Serves:  6

1½ cups fat free chicken broth 
3 cups skim milk
1½ cups sweet potatoes, peeled and cubed
2 cups chopped celery
1½ tbsp. fat free ricotta cheese
¼ tsp. pepper
1 tbsp. onion powder 
2 drops Tabasco sauce

 

Combine chicken broth, sweet potatoes, celery and onion powder in a food processor or blender and process until smooth. Pour mixture into large soup pot and bring to a boil over medium high heat. Reduce heat to medium low and simmer 30 minutes. Remove soup from heat. Combine milk, pepper, Tabasco and cheese in a food processor or blender and process until smooth. Gradually add milk mixture to broth and mix well. In separate batches, blend soup in food processor or blender. Refrigerate soup several hours before serving.