Cucumber Soup with Leeks and Celery

By Lv2Cook

Ingredients

• 2 teaspoons margarine
• 2 cups cubed peeled cucumber
• 3/4 cup thinly sliced leek
• 1/2 cup diced celery
• 2 cups low-salt chicken broth
• 1 1/2 cups diced peeled baking potato
• 1 cup water
• 1/2 teaspoon salt
• 1/8 teaspoon pepper
• 1/3 cup diced cucumber
• 1/3 cup plain low-fat yogurt

Details

Servings 1

Preparation

Step 1

Melt margarine in a large nonstick skillet over medium heat. Add cucumber, leek, and celery; cover, reduce heat to low, and cook 10 minutes or until vegetables are tender, stirring occasionally. Add broth, potato, water, salt, and pepper; bring to a boil. Cover, reduce heat, and simmer 10 minutes or until potato is tender.

Place cucumber mixture in a blender or food processor, and process until vegetables are finely chopped. Ladle soup into bowls, and top each serving with 1 tablespoon diced cucumber and 1 tablespoon yogurt.

Serving Size: 1 cup