Chunky potato-leek soup

4 servings

Ingredients

Quantity Ingredient
1 cup Sliced leeks
2 teaspoons Reduced-calorie margarine
2 cups Low-sodium chicken broth
6 ounces Cubed pared potatoes
¼ teaspoon Salt
⅛ teaspoon Black pepper
1 cup Drained canned corn
2 tablespoons Chopped fresh dill
2 teaspoons Grated Parmesan cheese
3 Drops liquid red pepper sauce

Directions

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.

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