Low Fat Potato Leek Soup

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   1. Get a big pot that will fit all the ingredients and warm butter or margarine on medium heat till it melts.

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   2. Toss in the leeks and stir fry on medium for 5 minutes.

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   3. Add in the potato cubes and stir fry on medium for another 5 minutes.

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   4. Add in the broth and bring to a boil on high heat while slowly stirring, then immediately reduce to medium low and allow to simmer for 15 minutes or until the potato cubes are just tender.

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   5. Reduce heat to very low so the soup does not cool off.

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   6. Scoop 50% of the soup with potato cubes into blender and puree.

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   7. Put the pureed soup back in the pot and stir.

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   8. Add in the dill, marjoram, salt and pepper.

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   9. Simmer until ready to serve or put in jars for preserving. (you must use a pressure cooker - 10lbs @ 45 minutes).

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    10. When serving you can garnish with crumbled bacon or chopped dill.

* Per serving · 4 servings · Values may vary.

No additional tips available.