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Basil Potato Soup


Course : Soups
Serves: 9 cups
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Ingredients:


1 tablespoon olive oil

3 cups leek -- diced

3 cups potato -- peeled and diced

2 cups water

2 tablespoons dry white wine

2 cans vegetable broth

4 cups 1% milk

1/4 cup minced fresh basil

1/4 teaspoon salt

1/4 teaspoon freshly ground pepper
 

Preparation / Directions:


1. Heat oil in Dutch Oven over medium-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 milk and remaining ingredients; cook over low heat 10 minutes or until thoroughly heated (do not boil).

 

Nutritional Information:

CAL 139 (24 % from fat); PRO 4.7 g; FAT 3.9 g (SAT 0.5 g); CARB 22.5 g; FIB 1.2 g; CHOL 0 mg; IRON 1.8 mg; SOD 542 mg; CALC 132 mg.

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