WEIGHT WATCHERS HERBED LEEK
AND POTATO SOUP WITH RED SNAPPER

"This hearty soup thickens upon standing; before reheating, add water, a few spoonfuls at a time, until the soup reaches the desired thickness."

2 teaspoons olive oil
1 cup thinly-sliced leeks
1 cup thinly-sliced fennel
4 cups boiling water
10 ounces all-purpose potatoes, pared, and cut into 1/2-inch pieces
1 tablespoon minced fresh thyme leaves (or 1 tsp dried thyme)
1/2 teaspoon salt
1/4 teaspoon freshly-ground white pepper
10 ounces red snapper fillets, cut into 1 1/2x1-inch pieces
2 tablespoons minced fresh flat-leaf parsley
1/4 teaspoon hot pepper sauce

In a large nonstick saucepan, heat oil; add leeks and fennel. Cook over medium-high heat, stirring frequently, 5 minutes, until vegetables are softened.

Add water, potatoes, thyme, salt, and pepper to vegetable mixture; bring to a boil. Reduce heat to low; simmer 15 minutes, until potatoes are just tender.

Add fish to potato mixture; stir to combine. Simmer 3 minutes, until fish flakes easily when tested with a fork. Stir in parsley and hot pepper sauce.

Servings: 4

Per Serving: calories 169; protein 11 g; total fat 3 g; carbohydrates 18 g; dietary fiber 2 g; sodium 364 mg; cholesterol 26 mg; calcium 68 mg

Adapted from source: Weight Watchers New 365-Day Menu Cookbook by Weight Watchers International, 1996