Rating: 4.5 stars
8 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 1
  • 4 star values: 3
  • 5 star values: 4

What does the new light mean for Cooking Light recipes? It means eliminating our old no-no ingredients list, for one thing. Used with balance and moderation, even half-and-half is fine for healthy eating. A little goes a long way in this rich-tasting soup that's a meal in itself.

Elizabeth J. Taliaferro
Recipe by Cooking Light March 2001

Gallery

Randy Mayor; Lydia DeGaris-Pursell

Recipe Summary

Yield:
5 servings (serving size: 1 1/2 cups)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat a large Dutch oven coated with cooking spray over medium-high heat. Add leek and garlic; sauté 3 minutes or until tender. Stir in potato and next 4 ingredients (potato through bay leaves); bring to a boil. Cover, reduce heat, and simmer 20 minutes or until tender. Discard bay leaves. Place half of the potato mixture in a blender, and process until smooth. Return pureed potato mixture to pan; stir in rice and the remaining ingredients except parsley. Cook over medium heat until cheese melts. Sprinkle with parsley, if desired.

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Nutrition Facts

302 calories; calories from fat 28%; fat 9.5g; saturated fat 5.6g; mono fat 2.6g; poly fat 0.8g; protein 12.4g; carbohydrates 43g; fiber 4.2g; cholesterol 28mg; iron 2.3mg; sodium 693mg; calcium 209mg.
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