INGREDIENTS:

  • 4 Tablespoons Butter
  • 4 Leeks, Chopped
  • 64 Ounces Chicken Broth
  • 6 Small (2 Inch) Red Potatoes, Sliced
  • 1/4 Cup Fresh Dill Weed, Chopped
  • Salt And Pepper To Taste
  • Fresh Dill For Garnish

INSTRUCTIONS:

  1. Melt the butter in a large soup pot over medium-high heat.  Add the leeks and sauté 3-5 minutes until soft.  Stir in the remaining ingredients and bring to a boil.  Lower the heat and simmer to 30 minutes until the potatoes are tender.  Garnish with the fresh dill when serving.
  2.  Makes Twelve 2 Weight Watchers Points Plus Servings

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