One Potato, Two Potato

The classic pairing of leeks and potatoes makes for a delicious low-fat soup when simmered with nonfat chicken broth. It’s a creamy soup with no cream, and it’s great to make when time is short.

After the vegetables are cooked, puree them with the broth in a food processor or a blender. Garnish the soup with toasted garlic-and-Parmesan croutons and a sprinkling of fresh tarragon leaves.

PUREED LEEK AND POTATO SOUP

4 cups cleaned, trimmed, chopped leeks (about 4 leeks)

4 cups cubed, peeled baking potatoes (about 3 large)

1/2 small onion, diced

6 cups nonfat, low-sodium chicken broth

Salt

White pepper

2 large cloves garlic, cut in 1/2

8 thin slices French bread

3 tablespoons grated Parmesan cheese

Fresh tarragon leaves

Bring leeks, potatoes, onion and chicken broth to boil in large saucepan. Reduce heat and simmer, partially covered, until vegetables are tender, 20 to 25 minutes.

Remove soup from heat and puree in food processor or blender, small portion at a time, until smooth. Season to taste with salt and pepper. Keep warm.

Rub cut garlic cloves over surface of bread slices. Sprinkle about 1 teaspoon cheese over each slice bread. Bake at 450 degrees until toasted and crisp, about 5 minutes.

Spoon soup into large shallow bowl. Sprinkle with few tarragon leaves and top with toasted crouton.

Makes 8 servings.

Each serving contains about:

188 calories; 297 mg sodium; 6 mg cholesterol; 2 grams fat; 32 grams carbohydrates; 11 grams protein; 0.65 gram fiber.

* Dried rice arrangement from Biaggi’s Evergreen Co., Los Angeles; bowl and plate from Freehand, Los Angeles