Potato Leek Soup

2 cups potatoes, peeled, diced or sliced.

2 leeks, washed, sliced, green part cutoff.

1 clove garlic, crushed.

2 cups stock, fat free 1 tablespoon soy sauce, low salt (optional)

1 bay leaf pinch paprika.

Place the potatoes, leeks, garlic, stock and bay leaf in 1/2 large, deep, microwave-safe dish. Cover.

Microwave on high for 10 minutes Stir two times during cooking. Allow to stand for 1/2 further 4 minutes. Remove the bay leaf.

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Process, using the cutting blade, until the mixture is finely pureed. Return to the deep dish and add the remaining ingredients. Cover.

Microwave on high for 4 minutes Allow to stand for 1/2 further 4 minutes.

Place the sliced chicken, onion, bay leaf and water in 1/2 large, deep, microwave-safe dish. Cover.

Microwave on high for 5 minutes Stir two times during cooking. Allow to stand for 1/2 further 2 minutes. Add the remaining ingredients. Cover.

Microwave on medium high for 10 to 12 minutes Stir two times during cooking. Allow to stand for 1/2 further 3 to 4 minutes before serving.

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