Slowly boil potatoes, leeks, carrot, and pepper to taste in 1 qt. water for 45 minutes. Melt margarine in skillet over low heat. Add flour and stir until browned but not burned, about 3 to 5 minutes. Remove from heat and gradually whisk in 1 cup soup liquid. Return flour mixture to soup and season with paprika. Bring to a boil and serve hot. Source: Eat Smart for a Healthy Heart by Dr. Denton Cooley Nutritional Info: 24 gm carbo, 3 g protein, 8 g total fat, 1 g saturated fat, cholesterol 0 mg, sod. 12 mg., potassium 535 mg., 1 g fiber Recipe By : From: Date: 05/27 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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|Serving Size: 1 Serving (583g)|
|Recipe Makes: 4|
|Calories from Fat: 208 (38%)|
|Amt Per Serving||% DV|
|Total Fat 23.1g||31 %|
|Saturated Fat 4.4g||22 %|
|Monounsaturated Fat 10.9g|
|Polyunsanturated Fat 7.1g|
|Cholesterol 0mg||0 %|
|Sodium 404.7mg||14 %|
|Potassium 1683.5mg||44 %|
|Total Carbohydrate 80.4g||24 %|
|Dietary Fiber 6.2g||25 %|
|Sugars, other 74.2g|
|Protein 9.5g||14 %|
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Calories per serving: 553
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