From Paulette Vickery's Recipe Collection

WW: LEEK AND POTATO SOUP

soups, vegetables

2 teaspoon unsalted stick margarine
5 each leeks, sliced, 7 cups
3 each shallots, chopped
4 cup vegetable broth
2 each red potatoes, peeled diced
2 cup skim milk
1/4 cup dry white wine
1/2 teaspoon black pepper
1/8 teaspoon curry powder

In a large nonstick dutch oven melt margarine. Add leeks and shallots. Cook until tender, 6-8 minutes. Add broth and potatoes, and bring to a boil. Reduce the heat and simmer covered until the potatoes are tender, about 20 minutes. Stir in the milk, wine, pepper, and curry powder. Cook just until the mixture comes to a boil. Per serving: calorries 270, total fat 4 G, saturated fat 1 G, cholesterol 6 MG, sodium 211 MG, carbohydrate 47 G, fiber 3 G, protein 12 G, calcium 284 MG, points 5.

Yield: 4 servings




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