Leek And Potato Soup

Recipe Ingredients

2 teaspoons	10ml	Unsalted stick margarine
4		Leeks - (to 5) - cleaned, sliced
		= (abt 7 cups of leeks)
3		Shallots - chopped
4 cups	948ml	Low-sodium vegetable broth
2 cups	292g / 10oz	All-purpose potatoes - peeled and diced (small)
2 cups	474ml	Skim milk
1/4 cup	59ml	Dry white wine
1/2 teaspoon	2.5ml	Freshly-ground black pepper
1		Curry powder - (optional)

Recipe Instructions

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.

Source:
Simply the Best: 250 Prizewinning Family Recipes by Weight Watchers

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