Ingredients :
2 tbsps. reduced-calorie margarine
1 small onion, chopped
1 cup leeks, white part and 1 inch green, thinly sliced and rinsed well
1 lb. potatoes, peeled and diced
3 cups low-sodium vegetable broth
1 1/2 tsps. dried thyme leaves
1 cup skim milk
1 cup low-fat evaporated milk
salt and pepper to taste
Method :
1. In a large saucepan, melt the margarine; sauté the onion and leeks until translucent, about 10 minutes.
2. Add the potatoes and broth.
3. Bring to a boil.
4. Reduce the heat, partially cover the pan and simmer until the vegetables are tender (about 10 minutes).
5. Season with the thyme.
6. Allow to cool, then transfer the soup to a blender or food processor and purée.
7. Return soup to the pan.
8. Add the milks.
9. Heat thoroughly, stirring well, but do not boil.
10. Season with salt and pepper and serve.
Serving Size : 6 servings.
Nutritional values:
Calories 146,
Fat 3 g,
Carbs 21 g,
Sodium 177 mg,
Fiber 2 g
Points: 3.
