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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 10 |
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The vegetables in this pretty golden soup are pureed, so you can disguise them from picky eaters! Filled with vitamins, this is a filling meal in itself. Ingredients:
1 medium leek, thinly sliced |
4 teaspoons reduced-fat margarine |
6 medium carrots, sliced |
2 medium potatoes, peeled and cubed |
3 cans (14-1/2 ounces each) reduced-sodium chicken broth |
2 cups fat-free milk |
1/8 teaspoon pepper |
Directions:
1. In a large saucepan, saute leek in margarine until tender. Add carrots, potatoes and broth; bring to a boil. Reduce heat; cover and simmer until vegetables are tender. Cool to room temperature.
2. Remove vegetables with a slotted spoon to a blender or food processor. Add enough cooking liquid to cover; blend until smooth. Return to pan. Stir in milk and pepper; heat through. Yield: 10 servings.
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