Leek & Potato Soup

By cmcrobb

Fast, can be made in 40 minutes.
This recipe serves 6.
Calories: 230 per serving
Weight Watchers Points: 6.4 per serving

Ingredients

• 4 tablespoons butter
• 4 leeks, tough green leaves removed, sliced
• 6 cups chicken stock (canned)
• 1 teaspoon salt (optional)
• 1 1/2 pounds russet potatoes, peeled & slices (4 cups)

Preparation

Step 1

* Melt the 4 tablespoons of butter in a dutch oven.
* Add the leeks and potatoes and saute the vegetables for 5 minutes.
* Stir occasionally to prevent scorching.
* Add the chicken stock and salt (if desired).
* Bring to a boil, cover and cook for 35 minutes.
Serve immediately.