Sunday, November 14, 2010

Weight Watchers French Leek Soup

(2) 32 oz. cartons of reduced sodium chicken broth
2 1/2 lbs. potatoes peeled and chopped
3 leeks cleaned and thinly sliced (white and light green parts only)
1/4 t. pepper
2 T. minced scallions for garnish

Bring broth, potatoes, leeks, and pepper to a boil.
Reduce and simmer for 30 minutes covered.
Uncover and let cool for 5 minutes.
Puree in batches 2 cups or all of the potatoes and leeks depending on the texture you like) and stir into the remaining soup mix.   Serve immediately or refrigerate until cold and serve chilled with the scallion garnish.

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