Basil potato soup

9 Servings

Ingredients

Quantity Ingredient
1 tablespoon Olive Oil
3 cups Diced Leeks
3 cups Peeled Diced Red Potato
2 cups Water
2 tablespoons Dry White Wine
2 Vegetarian Bouillon; Cubes
4 cups Nonfat Soy Milk; Or Nonfat Milk
¼ cup Minced Fresh Basil
¼ teaspoon Salt
¼ teaspoon Pepper

Directions

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 1½ Starch, ½ 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 <reggie@...>

NOTES : Cal 133⅗ Total Fat 2.6g Sat Fat 0.5g Carb 21.3g Fib 1.5g Pro 5.4g Sod 524mg CFF 18⅒%

Recipe by: Weight Watchers, Jan/Feb 1998 Posted to EAT-LF Digest by Reggie Dwork <reggie@...> on Oct 21, 1998, converted by MM_Buster v2.0l.

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