Yield: 6 Servings
|4 \N||Leeks; white part only, sliced|
|2 \N||Potatoes; peeled and cubed|
|1 small||Onion; chopped|
|4 cups||Chicken broth|
|1 \N||Bay leaf|
|⅛ teaspoon||White pepper|
|2 tablespoons||Light cream cheese|
|½ cup||1% milk|
In large saucepan, combine leeks, potatoes, onion, broth, bay leaf, salt, pepper, and nutmeg. Bring to a boil. Reduce heat and simmer, covered, for 20 minutes or until potatoes are tender. Discard bay leaf. Transfer mixture in batches to blender or food processor. Process for 1 to 2 minutes or until pureed and smooth. Return to clean saucepan or refrigerator container. Add cream cheese to last batch. For chilled soup, refrigerate for at least 4 hours or overnight. Just before serving, stir in milk until well blended. For hot soup, stir milk into pureed mixture in saucepan. Heat to simmering. Ladle into soup bowls.
Exchanges: Starch Exchange -- 1 Calories -- 100 Total Fat -- 1g Saturated Fat -- 1g Cholesterol -- 4mg Sodium -- 697mg Potassium -- 413mg Carbohydrate -- 14g Protein -- 5g Recipe for Tuesday, 3/10/98 This week's recipes are from the cookbook World-Class Diabetic Cooking, featuring more than 200 great-tasting, exotic dishes from around the globe that are low in fat and calories. You can order a copy of this and many other cookbooks from our online bookstore or call 1-800-ADA-ORDER (1-800-232-6733).
Copyright © 1998 American Diabetes Association MC Formatted & Busted by Barb at Possum Kingdom on 3/26/98 NOTES : 6 servings/Serving size: ⅙ recipe The classic, creamy, rich potato and leek soup is usually served cold. In the cookbook author's family, they love this light rendition hot, at room temperature, or well chilled.
Posted to MC-Recipe Digest by "abprice@..." <abprice@...> on Mar 26, 1998