Basil Potato Soup (3 points)

Recipe Instructions 1. Heat oil in Dutch Oven over medium-high heat. Add leek and potato; saute 5 minutes. Add water, wine, and bouillon; bring to a boil. Cover, reduce heat, and simmer 25 minutes or until vegetables are tender. Coarsely mash potato mixture using a potato masher. Add soy milk and remaining ingredients; cook over low heat 10 minutes or until thoroughly heated (do not boil). Yield: 9 servings (serving size: 1 cup). Per serving: CAL 139 (24 % from fat); PRO 4.7 g; FAT 3.9 g (SAT 0.5 g); CARB 22.5 g; FIB 1.2 g; CHOL 0 mg; IRON 1.8 mg; SOD 542 mg; CALC 132 mg.