Potato Leek Soup
3-4 pounds potatoes, peeled and quartered
2 leeks, cleaned and sliced (I use almost the whole leek)
2-3 quarts water
salt and pepper, to taste
garlic powder, to taste
1 teaspoon parsley
1 vegetable bouillon cube + hot water, divided
1 cup nondairy milk (I use soy)
1. Cook potatoes in salted, boiling water until tender. Drain, return to the pot (I used my heavy Dutch oven), and mash.
2. Add leeks and water. Simmer for 30 minutes, or until soup is really thick. Add seasonings.
3. Add some hot broth to the milk and then return the broth/milk mix to the pot. Mix well and serve.
Here's a quick and easy soup we are having this week. It's been pretty chilly (50 degree nights) in the PA mountains where I live, and soup was just the ticket. This keeps well in the refrigerator for about 3-4 days.