Our lightened version of classic potato-leek soup uses just a touch of reduced-fat sour cream to make it rich and creamy.

Makes 6 servings, about 1 cup each

ACTIVE TIME: 25 minutes

TOTAL TIME: 45 minutes

EASE OF PREPARATION: Easy

1 1/2 teaspoons canola oil
3 leeks, trimmed, cleaned and thinly sliced (3 cups)
2 cloves garlic, minced
1 1/2 teaspoons chopped fresh thyme or 1/2 teaspoon dried
6 cups reduced-sodium chicken broth
1 1/4 pounds all-purpose potatoes (about 3 medium), peeled and cut into small chunks
1/2 cup reduced-fat sour cream
Salt & freshly ground pepper to taste

1. Heat oil in a large heavy saucepan or stockpot over low heat. Add leeks and cook, stirring, until softened, about 10 minutes. Add garlic and thyme; cook for 2 minutes more. Pour in broth, increase heat to medium and bring to a boil. Reduce heat to low and simmer, uncovered, for 10 minutes.
2. Pour the soup through a strainer set over a large bowl. Puree the leeks in a food processor or blender until smooth, adding some the broth if necessary. Return the puree and broth to the saucepan. Add potatoes and simmer, covered, until the potatoes are soft, 10 to 15 minutes. Remove from the heat and mash the potatoes thoroughly with a potato masher.
3. Stir in sour cream, salt and pepper. Return to low heat and heat until hot, but not boiling. Serve hot or chilled.

NUTRITION INFORMATION: Per serving: 162 calories; 4 g fat (2 g sat, 1 g mono); 13 mg cholesterol; 25 g carbohydrate; 7 g protein; 2 g fiber; 206 mg sodium; 507 mg potassium.
Nutrition bonus: Vitamin A (15% daily value), Vitamin C (40% dv).
1 1/2 Carbohydrate Servings
Exchanges: 1 starch, 1 vegetable, 1 fat

Fabulous! I served it hot with a dollop of sour cream. It reminded me of eating a baked potato, but without all the fat from the butter. I left some of the potato chunks because I tend to like a little more bite to my soup.

hungryhippo, Portland, OR