Chunky Potato Leek Soup

Ingredients

1 cup sliced leeks 2 tsp reduced-calorie margarine 2 cup low-sodium chicken broth 6 oz cubed pared potatoes 1/4 tsp salt 1/8 tsp black pepper 1 cup drained canned corn 2 tbsp chopped fresh dill 2 tsp grated parmesan cheese 3 drops liquid red pepper sauce	Advertisements

Preparation
 
1. Combine the leeks and margarine in a 2-quart casserole. Microcook
on High for 3 to 4 minutes, stirring once, until tender.

2. Add the broth, potatoes, salt and pepper. With vented cover,
microcook on High, for 4 minutes, stirring twice.

3. Add the corn, dill, Parmesan cheese , and pepper sauce; stir
well. With vented cover, microcook on High for 3 to 4 minutes until
potatoes are tender. Let stand, covered, for 3 minutes before
serving.

Makes 4 servings.

Per Serving: 111 Calories; 4 g Protein; 2 g Fat; 211 mg Sodium 20 g
Carbohydrates; 1 mg Cholesterol

[WEIGHT WAtCHERS MAGAZINE; Jan 1990]

Posted by Fred Peters.

 

 
Servings: 4

 

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