Low-fat potato leek soup
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | larges | Idaho potatoes -- peeled |
| Cut in small chunks | ||
| 2 | Leeks -- chopped | |
| 1 | Carrot -- chopped | |
| To | ||
| 1 | quart | Water |
| ¼ | cup | Margarine |
| ¼ | cup | All-purpose flour |
| pinch | Paprika | |
| Taste | ||
Directions
Slowly boil potatoes, leeks, carrot, and pepper to taste in 1 qt. water for 45 minutes. Melt margarine in skillet over low heat. Add flour and stir until browned but not burned, about 3 to 5 minutes. Remove from heat and gradually whisk in 1 cup soup liquid. Return flour mixture to soup and season with paprika. Bring to a boil and serve hot. Source: Eat Smart for a Healthy Heart by Dr. Denton Cooley Nutritional Info: 24 gm carbo, 3 g protein, 8 g total fat, 1 g saturated fat, cholesterol 0 mg, sod. 12 mg., potassium 535 mg., 1 g fiber
Recipe By :
From: Date: 05/27 File