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This soup recipe on her website has not yet been updated for Points Plus values, but I counted it as 3 points plus per 1 cup. I topped mine with a tbsp of hormel bacon bits (if you do this add 1 more point).
I made this soup alongside a grilled provolone cheese and turkey sandwich which was also really yummy!
Soup
1 bunch of leeks (about 3 or 4) dark green stems removed
1/2 white onion chopped
2 russet potatoes (peeled and cubed)
1 tbsp flour
1 tbsp butter
4 cups fat free chicken broth
1/2 cup milk
salt and pepper for taste
Wash the leeks carefully to remove all the grit. Coarsely chop them once they've been washed.
In a medium pot, melt the butter over low heat. Add the flour and use a wooden spoon to mix well.
Add the chicken stock, leeks, onion and potatoes and bring to a boil. Cover and simmer on low for about 20 to 25 minutes until potatoes are soft. Add in the milk and using an immersion blender, blend the soup until it's smooth. Add the salt and pepper as desired and serve up hot!
Sandwich
4 pieces of fresh sliced bread
2 tbsp butter
Enough sliced deli turkey for 2 sandwiches
2 tbsp fat free mayo
2 tbsp honey dijon mustard
4 slices provolone cheese
Heat up your frying pan over low heat.
Butter the outer sides of each slice of bread. On the other non-buttered sides spread your mayo and honey dijon.
Add your turkey meat and if you want to add anything else you can (my husband wanted banana peppers on his, so that's what I added). Lay your provolone cheese on top of the turkey and assemble your sandwich with the other slice (buttered side facing out).
Lay your sandwiches in your frying pan and cook for about 3 minutes per side (or until cheese is melted and bread is toasted brown).
Slice and serve alongside your soup. Delish!!
Enjoy!
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