Chunky Potato-leek Soup Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
1 cup: Sliced leeks,
2 tsp: Reduced-calorie margarine,
2 cup: Low-sodium chicken broth,
6 ounce: Cubed pared potatoes,
1/4 tsp: Salt,
1/8 tsp: Black pepper,
1 cup: Drained canned corn,
2 tbsp: Chopped fresh dill,
2 tsp: 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.
Source from luhu.jp
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.
Source from luhu.jp