Low-fat potato leek soup

4 Servings

Ingredients

Quantity Ingredient
4 larges Idaho potatoes -- peeled
Cut in small chunks
2 Leeks -- chopped
1 Carrot -- chopped
To
1 quart Water
¼ cup Margarine
¼ cup All-purpose flour
pinch Paprika
Taste

Directions

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

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