Title: Low-Fat Potato Leek Soup
Categories: Soups, Vegetables
Yield: 4 Servings

4 lg Idaho potatoes -- peeled
Cut in small chunks
2 Leeks -- chopped
1 Carrot -- chopped
To
1 qt Water
1/4 c Margarine
1/4 c All-purpose flour
pn Paprika
Taste

Slowly boil potatoes, leeks, carrot, and pepper to taste in 1 qt. water for
45 minutes. Melt margarine in skillet over low heat. Add flour and stir
until browned but not burned, about 3 to 5 minutes. Remove from heat and
gradually whisk in 1 cup soup liquid. Return flour mixture to soup and
season with paprika. Bring to a boil and serve hot. Source: Eat Smart for a
Healthy Heart by Dr. Denton Cooley Nutritional Info: 24 gm carbo, 3 g
protein, 8 g total fat, 1 g saturated fat, cholesterol 0 mg, sod. 12 mg.,
potassium 535 mg., 1 g fiber

Recipe By :

From: Date: 05/27

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip