Watercress Potato Soup

Diet.Chef's picture

Sep. 12, 2011

Ingredients

Margarine 1 Teaspoon
Low calorie margarine 1 1/3 Tablespoon (1 Tablespoon Plus 1 Teaspoon)
Potato 4 Ounce , chopped
Peeled potato 4 Ounce , chopped
Watercress leaves 1 Cup (16 tbs) , chopped
Leeks 1/2 Cup (8 tbs) , chopped
Whites of leeks 1/2 Cup (8 tbs) , chopped
Instant chicken broth and seasoning mix 2 Ounce (2 Packets)
Water 1 1/2 Cup (24 tbs)
Salt 1 Dash
Pepper white 1 Dash
White pepper 1 Dash

Directions

MAKING

1) Take a 1-quart saucepan and heat margarine in it until bubbly.

2) Stir in potato, watercress, and leeks and sauté them over low heat, until leeks are soft.

3) Pour in broth and then mix in water, salt, and pepper.

4) Raise heat and then allow the mixture to come to a boil, stirring occasionally.

5) Lower heat and then simmer the mixture, covered for 10 to 15 minutes until potato is tender.

6) Allow cooling slightly and then process the soup in a blender container until smooth.

7) To a saucepan, transfer the soup and then heat.

SERVING

8) Ladle in soup bowls and serve hot.

Recipe Summary

Difficulty Level: Very Easy
Cook Time: 15 Minutes
Ready In: 15 Minutes
Servings: 4

Nutrition Facts

Serving size

Calories 71Calories from Fat 10

 % Daily Value*

Total Fat 1 g1.5%

Saturated Fat %

Trans Fat 0 g

Cholesterol

Sodium 80 mg3.33%

Total Carbohydrates 14 g4.7%

Dietary Fiber 1 g4%

Sugars 1 g

Protein 2 g4%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet