A recipe for Chunky Potato-Leek Soup. Follow the simple recipe instructions for Chunky Potato-Leek Soup shared by other home cooking experts.
Ingredients
1 c. Sliced leeks2 Tsp. Reduced-calorie margarine
2 c. Low-sodium chicken broth
6 oz. Cubed pared potatoes
1/4 Tsp. Salt
1/8 Tsp. Black pepper
1 c. Drained canned corn
2 Tbs. Chopped fresh dill
2 Tsp. Grated Parmesan cheese
3 Drops liquid red pepper sauce
Directions
1. Combine the leeks and margarine in a 2-quartcasserole. 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.
