Barb's Famous Potato Leek Soup

Yields: Approx. 8 (1-cup) servings | 3 points per serving

My rating:

This warm, comforting soup will fill you right up! Thank you Barb!

Ingredients:

4 medium red potatoes, peeled and cut into 1/2" cubes
2 medium onions, chopped
6 leeks - use white part only (Cut into 1/2" slices and wash thoroughly to remove any sand)
1-2 tsp Oregano and/or Bell's Seasoning
1 cup fat-free milk *
5 cups (40 oz) fat-free vegetable or chicken broth (low-sodium is best!) **
Fresh parsley to garnish

* Using whole milk will add 9 calories and 1 g fat per cup of soup. (Add .5 points)

** If you want a really thick soup, just use 1/2 of the broth. Keep in mind though - this will yield less soup, and probably be 4 points per cup.

Directions:

Chop and wash the vegetables.

Put the broth in a large saucepan or kettle. Cover and bring to a boil. Carefully add vegetables to the pot. Add Oregano and/or Bell's Seasoning. Cover and simmer for 20 minutes or until veggies are soft, stirring occasionally. Turn heat off.

(I recommend simmering 1 cup of the potatoes separately, reserving them to add after the pureeing, so soup is a little bit chunkier.)

If you have a hand-blender you can puree the soup right in the pot until all vegetables are smoothly blended. If not, pour the soup into a regular blender and blend until smooth. (I use a potato masher first, and then a regular blender.) After soup is smooth, add back to the pot. If you reserved 1 cup of potatoes, add them now.

Add the milk and reheat soup to a simmer only so that the milk does not burn.

Garnish with fresh parley and serve.

Yields: Approx. 8 (1-cup) servings

Nutritional Info: (per serving) 186 calories, .4 g. fat, 3 g. fiber (3 points per cup)

Source: Barbara McDonald