2 medium leeks
3 cups defatted chicken or vegetable stock
1 pound potatoes
4 garlic cloves
1 cup evaporated skim milk
1/4 cup snipped chives
2 tablespoons crumbled feta cheese
Directions: one line for each direction. When saved the lines will be numbered.
Remove and discard the tough green leaves and root end of the leeks. Cut the leeks in half lengthwise. Wash well to remove any dirt from between the layers, then slice thinly.
In a 3-quart saucepan, combine the leeks, stock, potatoes and garlic. Bring to a boil. Reduce the heat to medium-low, cover loosely and simmer until the potatoes are tender, about 15 minutes.
Stir in the milk and chives. Simmer just until heated through.
Place the cheese in a strainer. Rinse with cold water to remove excess salt. Pat dry. Sprinkle over the soup.
This recipe yields 4 servings.
Nutritional Information Per Serving: Calories: 247; Fat: 2.5 grams (9% of calories); Cholesterol: 9 milligrams; Sodium: 193 milligrams; Fiber (grams) 4.1.
Notes: Weight Watcher points calculated at 4
Nutrition Facts not Available
Rating: ()
Added On: February 29, 2008
* Prevention's Recipe Archive at http://www.prevention.com/cooking
