Cucumber Soup

Cucumber Soup (Thank you Pat, Ellicott City)
Points Value = 1 per serving
Servings per recipe = 10

4 tsp. margarine
4 cups cucumber, peeled and diced
1-1/2 cups leeks, thinly sliced
1 cup celery, diced
4 cups fat-free chicken broth
3 cups potatoes, peeled and diced
2 cups water
1 tsp. salt
1/4 tsp. black pepper

- Melt margarine in a large non-stick 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 chicken broth, potato, water, salt and pepper; bring mixture to a boil. Cover, reduce heat, and simmer for 10 minutes or until potato is tender.
- Place cucumber mixture in a blender or food processor , cover and process in batches until vegetables are finely chopped. (1 cup per serving). Good served hot or cold.