Ingredients:
1 tablespoon Olive Oil
3 cups Diced Leeks
3 cups Peeled Diced Red Potato
2 cups Water
2 tablespoons Dry White Wine
2 Vegetarian Bouillon Cubes
4 cups Nonfat Soy Milk Or Nonfat Milk
1/4 cup Minced Fresh Basil
1/4 teaspoon Salt
1/4 teaspoon Pepper
Directions:
Heat oil in Dutch oven over med-high heat. Add leek and potato, saute 5 minutes. Add water, wine, and bouillon; bring to a boil. Cover, reduce heat and simmer 25 minutes 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 minutes or until thoroughly heated (do not boil).
Points: 3 Exchanges 1 1/2 Starch, 1/2 Fat
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