Basil potato soup
9 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | tablespoon | Olive Oil |
| 3 | cups | Diced Leeks |
| 3 | cups | Peeled Diced Red Potato |
| 2 | cups | Water |
| 2 | tablespoons | Dry White Wine |
| 2 | Vegetarian Bouillon; Cubes | |
| 4 | cups | Nonfat Soy Milk; Or Nonfat Milk |
| ¼ | cup | Minced Fresh Basil |
| ¼ | teaspoon | Salt |
| ¼ | teaspoon | Pepper |
Directions
Heat oil in Dutch oven over med-high heat. Add leek and potato, saute 5 min. Add water, wine, and bouillon; bring to a boil. Cover, reduce heat and simmer 25 min or until vegetables are tender. Coarsely mash potato mixture using a potato masher. Add soy (or nonfat) milk and remaining ingredients; cook over low heat 10 min or until thoroughly heated (do not boil).
Yield: 9 servings Serving Size: 1 C Points: 3 Exchanges 1½ Starch, ½ Fat This was excellent!! A change we would make ... we prefer thicker potato soups so we would have only used 1 - 2 C milk.
Entered into MasterCook and tested for you by Reggie & Jeff Dwork <reggie@...>
NOTES : Cal 133⅗ Total Fat 2.6g Sat Fat 0.5g Carb 21.3g Fib 1.5g Pro 5.4g Sod 524mg CFF 18⅒%
Recipe by: Weight Watchers, Jan/Feb 1998 Posted to EAT-LF Digest by Reggie Dwork <reggie@...> on Oct 21, 1998, converted by MM_Buster v2.0l.