AS THE DAYS get cooler and shorter it's time for the ultimate comfort foods -- soup. This thick creamy soup uses sweet potatoes and white potatoes for a rich, hearty flavor. Best of all, it's low in calories and fat.
Two Potato Soup
4 cups chicken stock or broth
1 tablespoon olive oil
4 cups leeks, white part only, carefully washed and chopped
1 teaspoon garlic, minced
1/2 teaspoon ground red pepper
2 cups white potatoes, cut into 1/2 -inch dice
2 cups sweet potatoes, cut into 1/2 -inch dice
1 teaspoon curry powder
1/2 teaspoon garlic powder
Pinch turmeric to taste
1 tablespoon lemon juice
Finely chopped red, green and yellow peppers for garnish
Heat olive oil in a heavy-bottomed saucepan or dutch oven over medium heat. Add the leeks, garlic and red pepper and saute until the leeks are translucent, three to five minutes. Add the chicken stock and bring to a boil. Add white and sweet potatoes and return to a boil. Reduce the heat and simmer gently until the potatoes are tender, about 20 to 25 minutes.
Cool slightly. Puree in a blender or food processor until smooth and return to the pot. Bring the puree to a simmer, then reduce the heat; stir in the curry powder, garlic powder, turmeric, lemon juice and mint. Simmer for another three to five minutes until the flavors have mingled. Serve hot with a sprinkle of chopped peppers.
Serves six. Each serving has 153 calories, 2.7 grams fat, 3.2 grams protein, 30 grams carbohydrate, 0 cholesterol and 28 milligrams sodium.
-- "The Chez Eddy Living Heart Cookbook" by Antonio M. Gotto Jr.; Prentice Hall Press, 1991 -- $25.