| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Soups, Vegetables | 4 | Servings | |
INGREDIENTS
| 4 | Idaho potatoes, peeled | |
| Cut in small chunks | ||
| 2 | Leeks, chopped | |
| 1 | Carrot, chopped | |
| To | ||
| 1 | qt | Water |
| 1/4 | c | Margarine |
| 1/4 | c | All-purpose flour |
| pn | Paprika | |
| Taste |
INSTRUCTIONS
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 ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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