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Potato Leek Soup

What you need: 

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)

What you do: 

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.

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made  exact.
i think i should put  parsely  and salt in there.
A bit weak ..good though


We liked this a lot!  The last potato leek soup recipe I made used a lot more soymilk and my boyfriend didn't like it.  For this one, I only had 2 1/2 pounds of potatoes, so I used 1 c soymilk as per the recipe but downed the water to 1 1/2 quarts.  I also used 3 'chicken' flavored bouillon cubes, and I added parsley, sage, rosemary, and thyme.  I kept the skin on the potatoes when I cooked them, and I blended it all up with a hand blender at the end.  cupmycakes, I think you should be able to sub veggie stock for all of the water and it would probably come out fine.


If i dont have those tastey cubes, can i just replace the some or all of the water with veggie stock or broth?

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