Tote heated leftover soup to the office in a wide-mouth insulated vacuum container.

To cook this potato soup with leek you need the following ingredients:3 cups chopped thoroughly washed leeks(white portion only),1 tablespoon plus i teaspoon reduced-calorie margarine,4 cups skim or nonfat milk,2 packets instant chicken broth and seasoning mix,1 1/2 ounces uncooked instant potato flakes.

In 3-quart microwavable casserole combine leeks and margarine;cover and microwave on high for 5 min.,stirring once after 3 min,until leeks are translucent.Stir in milk and broth mix;microwave,uncovered,on medium for 4min.Stir in potato flakes and microwave on medium for 5 min,stirring once after 2 min,until potato soup thickens slightly.

Serve potato soup with leeks with special turkey sandwich(sliced roast turkey with sliced reduced-fat Swiss cheese,shredded lettuce,tomato slices)cherries,coffee,tea,or mineral water.

 

Ingredients:1 tablespoon unsalted margarine,1 medium-size yellow onion,chopped,2 cups low-sodium beef-broth,2 cups water,1/2 cup dried split green peas,rinsed and sorted,2 medium-size potatoes,peeled and quartered,1/4 teaspoon black pepper.

In a large saucepan,melt the margarine over moderate heat.Add the onion and cook,uncovered,until soft-about 5 min.Stir in the beef broth and water and bring to the boil-about 4 min.Add the peas and potatoes;adjust the heat so that the mixture bubbles gently,cover,and cook for 30 min or until the peas and potatoes are tender.Remove from the heat and cool for 10 min.

In a blender or food processor,puree the potato soup in 5 batches,whirling each batch about 15 sec.Return to the pan,set over low heat,and bring to serving temperature,stirring often.Add the pepper.

 

To cook this delicious potato soup you need the following ingredients:1 pound red potatoes,rinsed in cold water,1 leek,including just a little of the green,chopped and washed well,1 medium onion,peeled and diced,4 garlic cloves,peeled,2 jalapeno peppers,seeded and finely minced,3 cups coarsely chopped red Swiss chard,mustard greens,and turnip greens(stems removed),4 medium vine-ripened tomatoes,coarsely chopped,2 cups chopped canned plum tomatoes,1 Quart vegetable stock and water,1 teaspoon salt,1 teaspoon cracked black pepper,3 tablespoons balsamic vinegar.

Combine all ingredients in heavy stockpot and cover.Place over high heat and bring to a boil;reduce heat,cover and simmer slowly for 35 min,or until the potatoes are soft.Cool slightly and puree in a blender or food processor.Adjust seasoning if necessary.

To cook this delicious potato soup you need the following ingredients:10 cups chicken stock,5 tablespoons unsalted butter,leeks,chopped(white part only),white onions,chopped,3 cloves garlic,crushed,1 tablespoon chopped fresh thyme or 1/2 dried,5 medium potatoes,peeled and diced,4 tablespoons flour,2 teaspoons salt,1 teaspoon ground black pepper,1 cup whipping cream,8 oz crumbled Stilton cheese

Bring the chicken stock to a boil;set aside on the back of the stove.Melt the butter in a large sauce pan;put in the onions and leeks and cook over medium-low heat until translucent.Add the garlic,thyme,and chopped potatoes,sprinkle in the flour,then pour in the hot chicken stock.Bring to the boil,stirring occasionally;reduce the heat to simmer and cook for 1/2 hours,until the potatoes are very soft.

Transfer(in batches) to the work bowl of your food processor or blender.Process until smooth,pour into a large bowl,then return to the pot when it is all done.Reheat the potato soup