Chunky Potato Leek Soup Name: Crystal Veillette Base: Fort Campbell, KY Recipe: 1 c. Sliced leeks 2 Tsp. Reduced-calorie margarine 2 c. Low-sodium chicken broth 6 oz. Cubed pared potatoes 1/4 Tsp. Salt 1/8 Tsp. Black pepper 1 c. Drained canned corn 2 Tbs. Chopped fresh dill 2 Tsp. Grated Parmesan cheese 3 Drops liquid red pepper sauce 1. Combine the leeks and margarine in a 2-quart casserole. Microcook on High for 3 to 4 minutes, stirring once, until tender. 2. Add the broth, potatoes, salt and pepper. With vented cover, microcook on High, for 4 minutes, stirring twice. 3. Add the corn, dill, Parmesan cheese , and pepper sauce; stir well. With vented cover, microcook on High for 3 to 4 minutes until potatoes are tender. Let stand, covered, for 3 minutes before serving.