Creamy Vegetable Soup

1 Tablespoon Olive Oil
2 Leeks, chopped (white part only)
2 Cloves Garlic, minced
3 Stocks Celery, chopped
1 Carrot, chopped
1 Parsnip, chopped
1 Medium Potato, peeled and cubed
5 Cups Fat Free Chicken Broth
1/4 teaspoon Pepper
1/2 teaspoon Dried Thyme
2 Tablespoons Dried Parsley
Salt to taste

Heat oil in a deep pot. Add leeks, garlic, celery, carrot and parsnip. Cook at low-medium heat for 5 minutes or until vegetables start to become soft. Add potato, chicken broth, pepper and thyme. Bring to a boil then reduce heat. Cover and simmer for 20-25 minutes until all of the vegetables are tender. Puree in a blender or use a hand mixer directly in the pot. Add parsley, stir and serve.

Serves: 7 (slightly over 1 Cup Each)
Per Serving: 91 Calories; 2g Fat (20.4% calories from fat); 4g Protein; 16g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 431mg Sodium. Exchanges: 1/2 Grain (Starch); 0 Lean Meat; 1 Vegetable; 1/2 Fat. WWP: 1 (www.AimeesAdventures.com)