This creamy soup makes a great vegetarian meal. For fun, hollow out small round loaves of bread and use them as soup bowls.
10 large russet potatoes
6 large leeks
2 cups nonfat milk
2 tablespoons fresh dill weed
1 cup nonfat yogurt cheese
salt and pepper, to taste
salted cold water, to cover
Peel and dice potatoes and place in a large pot. Cut leeks in half lengthwise and wash all grit from between leaves. Cut into small 1/2-inch pieces, place in pot with potatoes and cover with salted water. Bring water to a boil. Reduce heat and cook for about 30 minutes or until potatoes are tender. Add milk, dill, salt, and pepper and cook for 10 minutes. Add yogurt cheese and cook over low heat until heated through. Taste and adjust seasonings; serve immediately.
Makes 4 to 6 servings.
Calories…..136…..Fat…..1 g…..Carbs 27 g…..Sodium…..77 mg…..Fiber…..1 g.