Chunky potato-leek soup
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Sliced leeks |
| 2 | teaspoons | Reduced-calorie margarine |
| 2 | cups | Low-sodium chicken broth |
| 6 | ounces | Cubed pared potatoes |
| ¼ | teaspoon | Salt |
| ⅛ | teaspoon | Black pepper |
| 1 | cup | Drained canned corn |
| 2 | tablespoons | Chopped fresh dill |
| 2 | teaspoons | Grated Parmesan cheese |
| 3 | Drops liquid red pepper sauce | |
Directions
1. Combine the leeks and margarine in a 2-quart casserole. Microcook on High for 3 to 4 minutes, stirring once, until tender.
2. Add the broth, potatoes, salt and pepper. With vented cover, microcook on High, for 4 minutes, stirring twice.
3. Add the corn, dill, Parmesan cheese , and pepper sauce; stir well. With vented cover, microcook on High for 3 to 4 minutes until potatoes are tender. Let stand, covered, for 3 minutes before serving.
Makes 4 servings.
Per Serving: 111 Calories; 4 g Protein; 2 g Fat; 211 mg Sodium 20 g Carbohydrates; 1 mg Cholesterol [WEIGHT WAtCHERS MAGAZINE; Jan 1990] Posted by Fred Peters.