Title: Chunky Potato-Leek Soup
Categories: Vegetable Soup Microwave
Yield: 4 Servings

1	c	Sliced leeks
2	ts	Reduced-calorie margarine
2	c	Low-sodium chicken broth
6	oz	Cubed pared potatoes
1/4	ts	Salt
1/8	ts	Black pepper
1	c	Drained canned corn
2	tb	Chopped fresh dill
2	ts	Grated Parmesan cheese
3		Drops liquid red pepper sauce

1. Combine the leeks and margarine in a 2-quart casserole. Microcook on High for 3 to 4 minutes, stirring once, until tender.

2. Add the broth, potatoes, salt and pepper. With vented cover, microcook on High, for 4 minutes, stirring twice.

3. Add the corn, dill, Parmesan cheese , and pepper sauce; stir well. With vented cover, microcook on High for 3 to 4 minutes until potatoes are tender. Let stand, covered, for 3 minutes before serving.

Makes 4 servings.

Per Serving: 111 Calories; 4 g Protein; 2 g Fat; 211 mg Sodium 20 g Carbohydrates; 1 mg Cholesterol

[WEIGHT WAtCHERS MAGAZINE; Jan 1990]

Posted by Fred Peters.

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