Courtesy of: Teresa Barajas
1 tablespoon unsalted butter
2 leeks, trimmed, cleaned, finely chopped
1 can (15 ounces) READ German Potato Salad
1 cup reduced-sodium vegetable stock or broth
1/4 cup half-and-half
1 teaspoon extra-virgin olive oil, divided
Makes 4 servings.
Melt butter in large saucepan over medium heat.
Add leeks; cook 5 minutes or until softened, stirring occasionally.
Stir in German potato salad and vegetable stock. Bring to boil. Cook 5 minutes, stirring frequently. Reduce heat to low. At this point, the soup can be pureed or partially pureed, if desired. Stir in half-and-half. Cook 3 minutes or until soup is heated through, stirring frequently. Ladle soup into bowl. Garnish each bowl with 1/4 teaspoon olive oil.
Nutrition information per serving (1/4 of recipe): 120 calories; 2g protein; 13g carbohydrate; 7g fat; 175mg sodium; 15mg cholesterol; 1g dietary fiber; 1.25mg iron; 0.03mg thaimin; 969.04IU vitamin A; 3.07mg vitamin C.