Chunky Potato-Leek Soup

1 c Sliced leeks

2 ts Reduced-calorie margarine

2 c Low-sodium chicken broth

6 oz Cubed pared potatoes

1/4 ts Salt

1/8 ts Black pepper

1 c Drained canned corn

2 tb Chopped fresh dill

2 ts Grated Parmesan cheese

3 Drops liquid red pepper

-sauce

1. Combine the leeks and margarine in a 2-quart

casserole. Microcook on High for 3 to 4 minutes, stirring once, until tender. 2. Add the broth, potatoes, salt and pepper. With

vented cover, microcook on High, for 4 minutes, stirring twice. 3. Add the corn, dill, Parmesan cheese , and pepper

sauce; stir well. With vented cover, microcook on High for 3 to 4 minutes until potatoes are tender. Let stand, covered, for 3 minutes before serving. Makes 4 servings. Per Serving: 111 Calories; 4 g Protein; 2 g Fat; 211 mg Sodium 20 g Carbohydrates; 1 mg Cholesterol [WEIGHT WAtCHERS MAGAZINE; Jan 1990] Posted by Fred Peters.