Low-Fat Potato Leek Soup - cooking recipe

Ingredients

4 large Idaho potatoes, cut in small chunks
2 leeks, chopped
1 carrot, chopped
1 qt. water
1/4 c. margarine
1/4 c. flour
pinch of paprika
pepper

Preparation

In soup pot, slowly boil potatoes, leeks, carrots and pepper to taste in 1 quart of water for 45 minutes.
Melt margarine in a skillet over low heat.
Add flour and stir until browned, about 3 to 5 minutes.
Remove from heat and gradually whisk in 1 cup of soup liquid.
Return flour mixture to soup and season with paprika. Bring to a boil and serve hot.
Serves 6. Contains 5 saturated fat calories.