INGREDIENTS

INSTRUCTIONS

NOTE: trimmed, washed and tinkly sliced (3 C)  **NOTE: OR 1/2 tsp dried
thyme leaves  ***NOTE: peeled and cut into small chunks  ****NOTE:
Original recipe used reduced fat sour cream... I had  planned on using
fatfree but omitted it because I forgot it  In a Dutch oven or soup
pot, heat oil over low heat. Add leeks and  cook, stirring, until
softened, about 10 minutes. Add garlic and  thyme; cook for 2 minutes
more. Pour in chicken broth, increase heat  to medium and bring to a
boil. Reduce heat to low and simmer,  uncovered, for 10 minutes.  Pour
the soup through a strainer set over a large bowl. Puree the  leeks in
a food processor or blender until smooth, adding some of the  broth if
necessary. Return the puree and broth to the saucepan. Add  potatoes
and simmer, covered, until potatoes are soft, 10 - 15  minutes. Remove
from the heat and mash potatoes thoroughly with a  potato masher.  Stir
in sour cream, salt and pepper. Return to low heat and heat  until hot
but not boiling. Serve hot or chilled.  Makes about 6 cups, for 6
servings  This is incredibly wonderful tasting. I forgot to add the ff
sour  cream and it still tasted wonderful.  Entered into MasterCook and
tested for you by Reggie & Jeff Dwork  <reggie@reggie.com>  NOTES : Cal
103.3, Fat 1.3g, Carb 18.1g, Fib 2.1g, Pro 20.5g, Sod  277mg, CFF  7%.
Recipe by: Eating Well Secrets of Low-Fat Cooking  Posted to Digest
eat-lf.v097.n034 by Reggie Dwork <reggie@reggie.com>  on Feb 04, 1997.

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