Leek And Potato Soup
- 1 of 3 Heat oil in large saucepan over medium heat. Add leeks and onion; saute 5 minutes or until softened but not browned.
- 2 of 3 Add potatoes, carrot, parsley, dill, salt, pepper and chicken broth. Bring to boiling; reduce heat to low; cover and simmer 35 to 40 minutes or until vegetables are tender.
- 3 of 3 Working in batches if necessary, puree the mixture in a blender or food processor. Serve immediately, garnished with the chopped chives and parsley. Makes 6 servings.
Servings Per Recipe: 6
Per Serving: 20 g carb., 7 g Fat, total, 3 mg chol., 1 g sat. fat, 153 kcal cal., 3 g pro., 856 mg sodium