Basil Potato Soup (3 points)

Recipe Ingredients

1 tablespoon	15ml	Olive oil
3 cups	438g / 15oz	Leek - diced
3 cups	438g / 15oz	Potato - peeled and diced
2 cups	474ml	Water
2 tablespoons	30ml	Dry white wine
2		Vegetable broth
4 cups	948ml	1% milk
1/4 cup	23g / 0.8oz	Minced fresh basil
1/4 teaspoon	1.3ml	Salt
1/4 teaspoon	1.3ml	Freshly ground pepper

Recipe Instructions

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.

Source:
Weight Watchers Magazine, Jan/Feb 1998

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