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For more low-sodium tips, click here, A web site designed for Registered Dietitians 1 (15mL) Tbsp. olive oil 1 small leek 1 small onion 3 medium russet potatoes 2 lb (1 kg) of asparagus 6 cups (1.44L) low sodium, low fat chicken stock 1 Tbsp. (15mL) Mrs. Dash® Lemon Pepper Seasoning Blend 1 Tbsp. (15mL) fresh lemon juice 10 beverages tsp beverages (50mL) low fat sour cream 1. Clean and slice leek, chop onion, peel and cube potatoes, cut asparagus into 1 inch (2.5cm)pieces, reserve tips. 2. In a large saucepan over medium heat, add olive oil, saute leek and onion for 3 minutes. 3. Add potatoes and asparagus, reserving 8 tips for garnish. Saute for 5 minutes. 4. Add stock and simmer until potatoes are tender, about 20 minutes. 5. Cool. 6. Working in batches, puree cooled soup in blender or food processor until smooth. 7.
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