Low-Fat Potato Pancakes
INGREDIENTS:
4 lg Idaho potatoes -- peeled
Cut in small chunks
2 Leeks -- chopped
1 Carrot -- chopped
To
1 qt Water
1/4 c Margarine
1/4 c All-purpose flour
pn Paprika
Taste
4 lg Idaho potatoes -- peeled
Cut in small chunks
2 Leeks -- chopped
1 Carrot -- chopped
To
1 qt Water
1/4 c Margarine
1/4 c All-purpose flour
pn Paprika
Taste
Slowly boil potatoes, leeks, carrot, and pepper to taste in 1 qt. water for 45 minutes. Melt margarine in skillet over low heat. Add flour and stir until browned but not burned, about 3 to 5 minutes. Remove from heat and gradually whisk in 1 cup soup liquid. Return flour mixture to soup and season with paprika. Bring to a boil and serve hot.