Basil Potato Soup
1 tablespoon of olive oil
3 cups of diced leeks
3 cups of peeled diced red potato
2 cups of water
2 tablespoons of dry White Wine
2 Vegetarian Bouillon Cubes
4 cups of nonfat Soy Milk
1/4 cup of minced fresh basil
1/4 teaspoon of salt
1/4 teaspoon of pepper
Heat oil in Dutch oven over med-high heat. Add leek and potato, sauté 5 min. Add water, wine, and bouillon; bring to a boil. Cover, reduce heat and simmer 25 min or until vegetables are tender. Coarsely mash potato mixture using a potato masher. Add soy (or nonfat) milk and remaining ingredients; cook over low heat 10 min or until thoroughly heated (do not boil). Yield: 9 servings Serving Size: 1 C Points: 3 Exchanges 1 1/2 Starch, 1/2 Fat This was excellent!! A change we would make ... we prefer thicker potato soups so we would have only used 1 - 2 C milk. Entered into MasterCook and tested for you by Reggie & Jeff Dwork <reggie@reggie.com> NOTES : Cal 133.6 Total Fat 2.6g Sat Fat 0.5g Carb 21.3g Fib 1.5g Pro 5.4g Sod 524mg CFF 18.1% Recipe by: Weight Watchers, Jan/Feb 1998 Posted to EAT-LF Digest by Reggie Dwork <reggie@reggie.com> on Oct 21, 1998, converted by MM_Buster v2.0l. | 
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