Cheddar and Beer Potato Soup


Garnish: Directions:
Put leeks in a colander; rinse and drain well.

Add canola oil to a large nonstick saucepan, and heat over medium-high heat. Add leeks, celery and garlic, and saute, stirring occassionally, until vegetables are lightly cooked, about 5 minutes. Reduce heat to medium low.

Quickly add flour and 2/3 cup of half-and-half or milk to a 2-cup measure and stir to blend well. Whisk in the remaining milk. Pour immediately into the saucepan with leeks and whisk in the broth and beer. Cook, whisking occassionally, for about 5 minutes.

Stir in the Worcestershire sauce, mustard, salt (if desired) and pepper. Add in the cheese and diced potatoes, stirring constantly until cheese is nicely melted (about 2 minutes), while making sure the soup doesn't boil.

Ladle into 8 serving bowls or cups. Add more freshly ground pepper on top and, if desired, some turkey bacon bits and/or chopped green onions before serving.

Servings: 8
Nutritional Information: 296 calories, 20g protein, 31g carbohydrate, 10g fat, 5g saturated fat, 3.1g monosaturated fat, 1g polyunsaturated fat, 26mg cholesterol, 3g fiber, 372mg sodium. Calories from fat: 30%
Omega-3 fatty acids = 0.2g
Omega-6 fatty acids = 0.7g
Weight Watchers Points = 6

Submitted By: Kyle
Original Source: Atlanta Journal-Constitution Health section

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