Yield:
4 ServingsIngredients:
| 4 | lg | Idaho potatoes, b potatoes -- peeled |
| Cut in small chunks | ||
| 2 | leeks -- chopped | |
| 1 | carrots, carrot-- chopped | |
| 1 | qt | water |
| 1/4 | c | margarine, regular margarine |
| 1/4 | c | All-purpose wheat flour, flour |
| pn | paprika |
Preparation for Low Fat and Healthy Potato leek soup Recipe:
Slowly boil potatoes, leeks, carrot, and pepper to taste in 1 qt. water for45 minutes. Melt margarine in skillet over low heat. Add flour and stir
until browned but not burned, about 3 to 5 minutes. Remove from heat and
gradually whisk in 1 cup soup liquid. Return flour mixture to soup and
season with paprika. Bring to a boil and serve hot.
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