Recipe - Basil Potato Soup

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

Heat oil in Dutch oven over medhigh 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 1 One half Starch, One half 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@reggie.com

NOTES : Cal 133.6 Total Fat 2.6g Sat Fat 0.5g Carb 21.3g Fib 1.5g Pro 5.4g
Sod 524mg CFF 18.1%

Recipe by: Weight Watchers, Jan/Feb 1998

Posted to EATLF Digest by Reggie Dwork reggie@reggie.com on Oct 21,
1998, converted by MM_Buster v2.0l.