Soup: 3 pt. Basil Potato Soup
Source of Recipe
Weight Watchers Magazine, Jan/Feb 1998
List of Ingredients
1 tablespoon olive oil
3 cups leek diced
3 cups potato peeled and diced
2 cups water
2 tablespoons dry white wine
2 vegetable broth
4 cups 1% milk
1/4 cup minced fresh basil
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper Recipe
1. Heat oil in Dutch Oven over medium-high heat. Add leek and potato; saute 5 minutes. Add water, wine, and bouillon; bring to a boil. Cover, reduce heat, and simmer 25 minutes or until vegetables are tender. Coarsely mash potato mixture using a potato masher. Add soy milk and remaining ingredients; cook over low heat 10 minutes or until thoroughly heated (do not boil).
Yield: 9 servings (serving size: 1 cup).
Per serving: CAL 139 (24 % from fat); PRO 4.7 g; FAT 3.9 g (SAT 0.5 g); CARB 22.5 g; FIB 1.2 g; CHOL 0 mg; IRON 1.8 mg; SOD 542 mg; CALC 132 mg.
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