Vegan - Leek and Potato Soup

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* Exported from MasterCook *

 

Leek and Potato Soup

 

Recipe By :Soy! Soy! Soy! - Jeanette Parsons Egan

Serving Size : 4 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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2 large leeks

1 tablespoon soft margarine

1 cup thinly sliced onion

1 large garlic clove -- minced

1 pound russet potatoes -- peeled and cut into small cubes

2 14.5 oz cans vegetable broth or water

1 bay leaf

1 thyme sprig or 1/4 teaspoon dried

1/2 teaspoon salt or to taste

freshly ground white pepper

1 cup plain, unsweetened soy milk

minced chives (optional)

 

Cut root ends and darker green tops from leeks. Cut a lengthwise slit partially

through each leek and rinse under running water to remove all sand. Thinly

slice white and light-green parts of leeks.

 

Melt margarine in a large saucepan over low heat. Add leeks, onion, and

garllic, cover and cook, stirring occasionally, until leeks and onions are very

soft, about 10 minutes.

 

Add potatoes, broth, bay leaf, thyme, salt, and white pepper. Reduce heat,

cover and simmer until potatoes are very tender, 15 to 20 minutes. Mash

potatoes slightly with a potato masher or wooden spoon. Stir in soy milk and

heat until hot. Garnish with chives, if desired. Makes 4 to 6 servings

 

Variation: Omit salt and stir in 1 tablespoon white miso dissolved in 2

tablespoons hot water with soy milk.

 

Description:

" Instead of being pureed, the vegetables are mashed with a potato

masher or wooden spoon. Like the lumps in " real " mashed potatoes, this

gives a comforting texture to the soup. "

 

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Per serving: 154 Calories (kcal); 3g Total Fat; (17% calories from fat); 3g

Protein; 29g Carbohydrate; 0mg Cholesterol; 55mg Sodium

Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 1/2

Fat; 0 Other Carbohydrates

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0