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| RECIPE FOR CHUNKY POTATO-LEEK SOUP |
Title: Chunky Potato-Leek Soup
Category: Microwave
Serves: 4
Ingredients:
| 1.00 | c | Sliced leeks | | 2.00 | ts | Reduced-calorie margarine | | 2.00 | c | Low-sodium chicken broth | | 6.00 | oz | Cubed pared potatoes | | 0.25 | ts | Salt | | 0.12 | ts | Black pepper | | 1.00 | c | Drained canned corn | | 2.00 | tb | Chopped fresh dill | | 2.00 | ts | Grated Parmesan cheese | | 3.00 | | Drops liquid red pepper | | | -sauce |
Instructions:
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.
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