Leek And Potato Soup
By á-174942
Ingredients
- 2 teaspoons unsalted stick margarine
- 4 leeks - (to 5) cleaned, sliced (abt 7 cups of leeks)
- 3 shallots chopped
- 4 cups low-sodium vegetable broth
- 2 small all-purpose potatoes peeled and diced
- 2 cups skim milk
- 1/4 cup dry white wine
- 1/2 teaspoon freshly-ground black pepper
- 1 dash curry powder (optional)
Details
Servings 4
Preparation
Step 1
In a large nonstick saucepan or Dutch oven, melt the margarine. Add the leeks and shallots; cook, stirring as needed, until softened, 6 to 8 minutes.
Add the broth and potatoes; bring to a boil. Reduce the heat and simmer, covered, until the potatoes are tender, about 20 minutes.
Stir in the milk, wine, pepper and curry powder (if using); cook, stirring as needed, just until the mixture comes to a boil.
This recipe yields 4 servings.
Per Serving: 270 Calories, 4 g Total Fat, 1 g Saturated Fat, 6 mg Cholesterol, 211 mg Sodium, 47 g Total Carbohydrate, 3 g Dietary Fiber, 12 g Protein, 284 mg Calcium.
Serving Provides: 1 Bread, 1 Fruit/Vegetable, 1 Fat.
Points Per Serving: 5.
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