PAM® Original No-Stick Cooking Spray
2 large leeks, thinly sliced (2 large = about 2 cups)
1/2 cup grated carrot (1 med = 1/2 cup grated)
1 tablespoon Parkay® Original-stick
1 cloves garlic, minced
3-1/2 cups water
3 cups 1/4-inch cubed unpeeled red potatoes (3 cups = about 4 med potatoes)
1 tablespoon chicken bouillon granules
1 can (12 oz each) fat free evaporated milk
1/2 teaspoon ground white pepper
2 tablespoons chopped fresh parsley
|% Daily Value|
|Total Fat||2 g||3%|
|Dietary Fiber||2 g||8%|
|Vitamin C||13 mg||22%|
|Vitamin A||2093 iu||42%|
Spray medium saucepan with cooking spray. Add leeks, carrot, Parkay and garlic; cook over medium heat 5 minutes, or until vegetables are crisp-tender, stirring frequently.
Add water, potatoes and bouillon. Bring to boil over high heat; cover. Reduce heat to low; simmer 5 minutes, or until potatoes are tender. Remove from heat.
Spoon 3 cups of the potato mixture into food processor or blender container; cover. Process until smooth. Return to saucepan. Stir in milk and pepper; cook over high heat 5 minutes, or until soup is heated through, stirring occasionally. Stir in parsley just before serving.
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