Potato Leek Soup

This is another reader-submitted recipe - thanks Caitlyn!  This soup is pretty easy to make and is light, yet filling. Recipe makes six large servings - enough for lunch and leftovers.

Ingredients:

• 4 - 5 Medium Yukon Gold Potatoes, Peeled & Diced
• 2 Leeks, Washed and Diced
• 1 Tbsp. Light Olive Oil
• 2 Cloves Garlic, Mashed
• 4 - 5 Cups Low-Sodium Vegetable Broth
• 1 Tsp. Chili Powder
• 1/2 Tsp. Pepper
• 1/2 Tsp. Salt

Directions:

• Heat oil in large pot over medium-high heat.
• Add leeks and sautee until leeks become translucent, stirring frequently (be careful they don't brown).
• Add garlic and sautee for one minute.
• Add potatoes, broth, salt, pepper, and chili powder, turn heat to high, and bring to a rapid boil.
• Reduce heat to medium-low and allow soup to simmer for 15 minutes or until potatoes are tender.
• Remove from heat and allow to cool 5 - 10 minutes before serving.

Baked Sweet Potatoes with Warm Black Bean Salad

My first reader-submitted recipe!  Thanks, Tamara, for the link to this wonderful dish.  I had another extremely long day at work, but thankfully this recipe is super quick and easy...and Mr. Kitchin made it!  To vegan-ize, sub soy sour cream and soy cheese.  These potatoes would probably be good with some grilled chicken on top for you meat eaters.  Enjoy!

Ingredients:

• 4 Medium Sweet Potatoes
• 1 15 Oz. Can Black Beans, Rinsed and Drained
• 2 Medium Tomatoes, Diced
• 1 Tbsp. Light Olive Oil
• 1 Tsp. Cumin
• 1 Tsp. Coriander
• 3/4 Tsp. Salt
• 8 Tbsp. Fat-Free Sour Cream (Two Per Potato)
• Pinch of Low-Fat Shredded Cheese

Directions:

• Prick holes in potatoes and microwave on high for 15 minutes or until tender.
• Meanwhile, heat oil, beans, tomatoes, cumin, coriander, and salt in medium pan over medium heat.
• Cook black bean salad until thoroughly heated.
• When potatoes are done, allow to cool and then cut a slit down the middle.
• Squish ends in to create opening in middle of potato.
• Fill opening with 1/2 cup of black bean salad.
• Sprinkle cheese over top and a dollop (2 Tbsp.) of sour cream.