222963 fat cream leek soup adjustable Recipes

leek soup and dip mix, frozen chopped spinach, thawed and squeezed dry, sour cream, ground nutmeg, lemon slice

low-fat cream of mushroom soup, mushroom stems and pieces (drained ), frozen green pea (optional), tuna in water (drained ), skim milk (1 soup can full), dried dill weed, garlic powder, cracked pepper, whole wheat bread, toasted

leeks, butter, chicken broth, cream, salt, pepper, cayenne, drops lemon juice

fresh spinach leaves, low-fat sour cream, low-fat cream cheese, garlic powder, onion salt

leeks (1 bunch), unsalted butter, head cauliflower, cored and divided into large flowerets, low sodium chicken broth, low-fat greek yogurt or 8 oz plain low-fat yogurt, salt & freshly ground black pepper

leeks (about 2 1/2 lb), olive oil, ground cumin, garlic cloves, minced, fat-free , less-sodium chicken broth, chickpeas (garbanzo beans), rinsed and drained, chopped fresh flat-leaf parsley, cubed day-old bread (about 6 oz), plain low-fat yogurt, harissa

leeks , root ends trimmed, coarse fresh bread crumbs (from a country loaf, crusts discarded), salt, black pepper, unsalted butter, heavy cream

light butter (such as promise brand), yellow onion, diced, garlic cloves, minced, flour, clam juice, reduced-sodium chicken broth, white corn, frozen, reduced-sodium old bay seasoning, bay leaf, crabmeat (picked through to remove any shells), skim milk, neufchatel cheese, cubed (1/3 less fat cream cheese), salt and pepper, to taste

leeks (about 3 lb), cleaned, butter or margarine, divided, all-purpose flour, milk, salt, pepper

fat-free chicken broth, lime juice, ground cumin, ground turmeric, salt & pepper, corn kernel, cilantro, jalapeno peppers, corn tortillas

low-fat cream cheese, parmesan cheese, grated, garlic powder, fat-free half-and-half

sour cream potato soup, bacon, diced, onion, diced, stalks celery, diced, all-purpose flour, salt and pepper, water, chicken broth, potatoes, sour cream, cook the bacon pieces in a heavy soup pot until they start to brown ., add onion and celery and cook until just soft. sprinkle in the flour, cook for 3 minutes. add water and broth. add potatoes and slowly bring to a boil. reduce heat and simmer until potatoes are soft, about 30 to 40 minutes., in a separate bowl, ladle in 2 cups of the soup broth. whisk the sour, cream into broth until well blended. whisk the mixture back into the, soup. heat for 3 minutes. adjust seasonings., serve warm. sprinkle parsley atop each serving.

dozen mushroom cap, low-fat cream cheese, part-skim ricotta cheese, diced garlic , to taste, shredded cheese , of choice to top

chicken or vegetable stock, soy sauce, salt and pepper to taste, cream corn soup, chopped green onions, cornstarch with 4 tsp s water(slurry), a few drops sesame oil, ginger (optional)

fat-free , lower-sodium chicken broth, water, uncooked polenta, less-fat cream cheese

sliced leeks, fat-free chicken broth, fresh rosemary, divided, garlic clove, all-purpose flour, low-fat milk, ground nutmeg, butter, salt, grated lemon rind

leek, thinly sliced, reduced-fat margarine, carrots, sliced, potatoes, peeled and cubed, reduced-sodium chicken broth, fat-free milk, pepper

leek, trimmed and cleaned, thinly sliced, onion, chopped, garlic clove, chopped, mild curry powder or 3 tsp curry paste, chicken stock, broccoli, chopped, evaporated low-fat milk