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Name: Leek and Potato Soup (r T)
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 6
Cuisine: American
Ingredients: 5 1/2 c Ff, Lowsod Veg Chicken Broth; 1 1/2 ts Chopped Fresh Thyme, **Note; Salt And Pepper, To Taste; 1 1/2 ts olive oil; 1/2 c Nonfat Sour Cream, ****Note; 3 Leeks, *Note; 1 1/4 lb Potatoes, ***Note; 2 Garlic minced

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INGREDIENTS

5 1/2 c Ff, Lowsod Veg Chicken Broth
1 1/2 ts Chopped Fresh Thyme, **Note
Salt And Pepper, To Taste
1 1/2 ts olive oil
1/2 c Nonfat Sour Cream, ****Note
3 Leeks, *Note
1 1/4 lb Potatoes, ***Note
2 Garlic ; minced

Servings

INSTRUCTIONS

*NOTE: trimmed, washed and tinkly sliced (3 C) **NOTE: OR 1/2 tsp dried thyme leaves ***NOTE: peeled and cut into small chunks ****NOTE: Original recipe used reduced fat sour cream... I had planned on using fatfree but omitted it because I forgot it In a Dutch oven or soup pot, heat oil over low heat. Add leeks and cook, stirring, until softened, about 10 minutes. Add garlic and thyme; cook for 2 minutes more. Pour in chicken broth, increase heat to medium and bring to a boil. Reduce heat to low and simmer, uncovered, for 10 minutes. Pour the soup through a strainer set over a large bowl. Puree the leeks in a food processor or blender until smooth, adding some of the broth if necessary. Return the puree and broth to the saucepan. Add potatoes and simmer, covered, until potatoes are soft, 10 - 15 minutes. Remove from the heat and mash potatoes thoroughly with a potato masher. Stir in sour cream, salt and pepper. Return to low heat and heat until hot but not boiling. Serve hot or chilled. Makes about 6 cups, for 6 servings This is incredibly wonderful tasting. I forgot to add the ff sour cream and it still tasted wonderful. Entered into MasterCook and tested for you by Reggie & Jeff Dwork NOTES : Cal 103.3, Fat 1.3g, Carb 18.1g, Fib 2.1g, Pro 20.5g, Sod 277mg, CFF 7%. Recipe by: Eating Well Secrets of Low-Fat Cooking Posted to Digest eat-lf.v097.n034 by Reggie Dwork on Feb 04, 1997.

NOTES

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Leek and Potato Soup (r T)

5 1/2 c Ff, Lowsod Veg Chicken Broth
1 1/2 ts Chopped Fresh Thyme, **Note
 Salt And Pepper, To Taste
1 1/2 ts olive oil
1/2 c Nonfat Sour Cream, ****Note
3 Leeks, *Note
1 1/4 lb Potatoes, ***Note
2 Garlic minced

*NOTE: trimmed, washed and tinkly sliced (3 C)    **NOTE: OR 1/2 tsp dried thyme leaves    ***NOTE: peeled and cut into small chunks    ****NOTE: Original recipe used reduced fat sour cream... I had planned on  using fatfree but omitted it because I forgot it    In a Dutch oven or soup pot, heat oil over low heat. Add leeks and cook,  stirring, until softened, about 10 minutes. Add garlic and thyme; cook for  2 minutes more. Pour in chicken broth, increase heat to medium and bring to  a boil. Reduce heat to low and simmer, uncovered, for 10 minutes.    Pour the soup through a strainer set over a large bowl. Puree the leeks in  a food processor or blender until smooth, adding some of the broth if  necessary. Return the puree and broth to the saucepan. Add potatoes and  simmer, covered, until potatoes are soft, 10 - 15 minutes. Remove from the  heat and mash potatoes thoroughly with a potato masher.    Stir in sour cream, salt and pepper. Return to low heat and heat until hot  but not boiling. Serve hot or chilled.    Makes about 6 cups, for 6 servings    This is incredibly wonderful tasting. I forgot to add the ff sour cream and  it still tasted wonderful.    Entered into MasterCook and tested for you by Reggie & Jeff Dwork  <reggie@reggie.com>    NOTES : Cal  103.3, Fat 1.3g, Carb 18.1g, Fib 2.1g, Pro 20.5g, Sod 277mg,  CFF  7%.  Recipe by: Eating Well Secrets of Low-Fat Cooking    Posted to Digest eat-lf.v097.n034 by Reggie Dwork <reggie@reggie.com> on  Feb 04, 1997.

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Nutrition

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Serving Size: 1 Serving (96g)
Recipe Makes: 6 Servings

Calories: 4
Calories from Fat: 3 (75%)

Amt Per Serving		% DV

	Total Fat 0.3g	0 %
	Saturated Fat 0g	0 %
	Monounsaturated Fat 0.2g
	Polyunsanturated Fat 0g
Cholesterol 0mg		0 %
Sodium 26.1mg		1 %
Potassium 5.1mg		0 %
Total Carbohydrate 0.4g		0 %
	Dietary Fiber 0g	0 %
	Sugars, other 0.4g
Protein 0.1g		0 %
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Calories per serving: 4

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