| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Dairy |
Vegetarian |
Low fat, Potatoes, Soups/stews, Vegetables, Vegetarian |
9 |
Servings |
INGREDIENTS
| 1 |
tb |
Olive Oil |
| 3 |
c |
Diced Leeks |
| 3 |
c |
Peeled Diced Red Potato |
| 2 |
c |
Water |
| 2 |
tb |
Dry White Wine |
| 2 |
|
Vegetarian Bouillon; Cubes |
| 4 |
c |
Nonfat Soy Milk; Or Nonfat Milk |
| 1/4 |
c |
Minced Fresh Basil |
| 1/4 |
ts |
Salt |
| 1/4 |
ts |
Pepper |
INSTRUCTIONS
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 1 1/2 Starch, 1/2 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@reggie.com>
NOTES : Cal 133.6 Total Fat 2.6g Sat Fat 0.5g Carb 21.3g Fib 1.5g Pro 5.4g
Sod 524mg CFF 18.1%
Recipe by: Weight Watchers, Jan/Feb 1998
Posted to EAT-LF Digest by Reggie Dwork <reggie@reggie.com> on Oct 21,
1998, converted by MM_Buster v2.0l.
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