Low-Fat Country Herb Soup
1 cup diced leeks
3/4 cup diced onions
3 cloves garlic, minced
2 cups vegetable stock or defatted chicken stock
3 new potatoes, peeled and diced
2 cups chopped fresh spinach
1/2 cup chopped fresh basil
1/4 minced chives
2 Tbsp. minced fresh dill
1 1/2 cups low-fat soy milk or 1% low-fat milk
Coat a 3-quart saucepan with no-stick spray. Add the leeks, onions, and garlic; cook over medium heat for 2-3 minutes. Add the stock and potatoes; bring to boil over medium heat. Cook for 10 minutes, or until potatoes are tender.
Add the spinach, basil, chives, and dill; cook for 5 minutes. Stir in milk. Pour half of the soup into a blender container. Blend on high speed for 20-30 seconds, or until smooth. Repeat with remaining soup. To reheat, warm over medium heat but do not boil. Serves 4.