Chunky Potato-Leek Soup Recipe


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Chunky Potato-Leek Soup Recipe from the Recipes 4U Cookbook

 

Chunky Potato-Leek Soup Recipe

Recipe 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

Recipe 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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Some reduced carbohydrate diet guidlines:


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Chunky Potato-Leek Soup Recipe - Recipes 4u

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This Chunky Potato-Leek Soup Recipe is one of our Diet Recipes, which have been assembled from submissions from our readers and open source collections. It goes without saying that, with over 50,000 recipes in the cookbook it would be a massive culinary exercise to prepare and eat every recipe in the collection, so please take care, and double check everything and plan carefully. If you spot any mistakes, please tell us.


 

Chunky Potato-Leek Soup Recipe

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