Basil Potato Soup

Basil Potato Soup Ingredients

1 tb Olive Oil	2 Vegetarian Bouillon; Cubes
3 c Diced Leeks	4 c Nonfat Soy Milk; Or Nonfat
3 c Peeled Diced Red Potato	1/4 c Minced Fresh Basil
2 c Water	1/4 ts Salt
2 tb Dry White Wine	1/4 ts Pepper

Instructions for Basil Potato Soup

Heat oil in Dutch oven over med-high heat. Add leek and potato, saute 5 min. Add water, wine, and bouillon; bring to a boil. Cover, reduce heat and simmer 25 min or until vegetables are tender. Coarsely mash potato mixture using a potato masher. Add soy (or nonfat) milk and remaining ingredients; cook over low heat 10 min or until thoroughly heated (do not boil). Yield: 9 servings Serving Size: 1 C Points: 3 Exchanges 1 1/2 Starch, 1/2 Fat This was excellent!! A change we would make ... we prefer thicker potato soups so we would have only used 1 - 2 C milk. Entered into MasterCook and tested for you by Reggie & Jeff Dwork NOTES : Cal 133.6 Total Fat 2.6g Sat Fat 0.5g Carb 21.3g Fib 1.5g Pro 5.4g Sod 524mg CFF 18.1% Recipe by: Weight Watchers, Jan/Feb 1998 Posted to EAT-LF Digest by Reggie Dwork on Oct 21, 1998, converted by MM_Buster v2.0l.

Main Ingredient: PotatoCuisine: Uncategorized

More like this...

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Basil Mashed Potatoes

Basil Mashed Potatoes 2

Ingredient Insight - look inside this recipe

Basil	Bouillon	Leek	Milk
Olive Oil	Potato	Salt	White Wine

Low fat Potatoes Soups Vegetables Vegetarian Basil Olive oil Potato Wine White wine Milk Lunch

for flavor and categorization

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