Recipe - Leek And Potato Soup R T

1 One half teaspoon Olive Oil
3 Leeks, *Note
2 Cloves Garlic, Minced
1 One half teaspoon Chopped Fresh Thyme, **Note
5 One half cup Ff, Lowsod Veg Chicken Broth
1 One fourth pound Potatoes, ***Note
One half cup Nonfat Sour Cream, ****Note
Salt And Pepper, To Taste

*NOTE: trimmed, washed and tinkly cut or sliced up (3 C)

**NOTE: OR One half tsp dried thyme leaves

***NOTE: peeled and cut into small chunks

****NOTE: Original recipe used reduced fat sour cream... I had planned on
using fatfree but omitted it because I forgot it

In a Dutch oven or soup pot, heat oil over low heat. Add leeks and cook,
stirring, until softened, about 10 minutes. Add garlic and thyme; cook for
2 minutes more. Pour in chicken broth, increase heat to medium and bring to
a boil. Reduce heat to low and simmer, uncovered, for 10 minutes.

Pour the soup through a strainer set over a large bowl. Puree the leeks in
a food processor or blender until smooth, adding some of the broth if
necessary. Return the puree and broth to the saucepan. Add potatoes and
simmer, covered, until potatoes are soft, 10 15 minutes. Remove from the
heat and mash potatoes thoroughly with a potato masher.

Stir in sour cream, salt and pepper. Return to low heat and heat until hot
but not boiling. Serve hot or chilled.

Makes about 6 cups, for 6 servings

This is incredibly wonderful tasting. I forgot to add the ff sour cream and
it still tasted wonderful.

Entered into MasterCook and tested for you by Reggie & Jeff Dwork
reggie@reggie.com

NOTES : Cal 103.3, Fat 1.3g, Carb 18.1g, Fib 2.1g, Pro 20.5g, Sod 277mg,
CFF 7%.
Recipe by: Eating Well Secrets of LowFat Cooking

Posted to Digest eatlf.v097.n034 by Reggie Dwork reggie@reggie.com on
Feb 04, 1997.