Basil Potato Soup

Categories: Low fat | Potatoes | Soups/stews | Vegetables | Vegetarian

Serves: 9 Servings

Ingredients:

1 tb Olive Oil
3 c Diced Leeks
3 c Peeled Diced Red Potato
2 c Water
2 tb Dry White Wine
2 Vegetarian Bouillon; Cubes
4 c Nonfat Soy Milk; Or Nonfat
-Milk
1/4 c Minced Fresh Basil
1/4 ts Salt
1/4 ts Pepper

Instructions:
Heat oil in Dutch oven over med-high 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 1/2 Starch, 1/2 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

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 EAT-LF Digest by Reggie Dwork on Oct 21,
1998, converted by MM_Buster v2.0l.

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