Ingredients
1 cup sliced leeks
2 tsp reduced-calorie margarine
2 cup low-sodium chicken broth
6 oz 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.
Servings: 4 servings
Chunky Potato-Leek Soup Recipe brought to you by Recipe Ideas
Categories: Soup; Vegetable; Weight Watchers
The History of Recipes
It is actually possible to track the history of recipes far back into ancient history, in truth as far back as the Egyptians, and maybe even further. However, mostly, these early recipes were just basic pictorial, hieroglyphic or cunieform instructions for preparing food.
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We hope you enjoy this Chunky Potato Leek Soup recipe.
