Leek and Potato Soup2 (3 PTS)

Recipe Ingredients

1 1/2 lbs	681g / 24oz	Red potatoes - peeled
		- and cut into 1 inch cubes
1 1/2 lbs	681g / 24oz	Leeks (white part only) - well rinsed
		- and chopped
1		Celery rib - sliced (large)
7 cups	1659ml	Chicken stock
		- or reduced sodium canned broth
1 cup	237ml	Sour cream, nonfat plain yogurt, or milk
1/2 teaspoon	2.5ml	Salt
1/4 teaspoon	1.3ml	Pepper

Recipe Instructions

In a large saucepan, combine potatoes, leek, celery, and chicken stock.

Bring to boil. Reduce heat to medium-low, cover, and cook 30 minutes.

In a food processor or blender, puree soup in batches until smooth.

Return

to pan and stir in sour cream, salt and pepper.

To serve hot, warm over medium-low heat, stirring, but do not let boil or

sour cream may curdle. To serve cold, cover and refrigerate for at least

3

hours.

Shared by: Diane Geary, RecipeLu

WW Pointed by Mary [[email protected]]10/23/00

Per Serving (excluding unknown items): 175 Calories; 1g Fat (2.9% calories

from fat); 5g Protein; 33g Carbohydrate; 3g Dietary Fiber; 0mg

Cholesterol;

4043mg Sodium.

Exchanges: 2 Grain(Starch); 0 Vegetable; 0 Fat.

Source:
Mr. Paul Newman's, Newman's Own Cookbook

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