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potato-leek-soup recipe

Date:    Tue, 10 Aug 93 08:31:13 EDT
 From:    Lucinda Rasmussen (lrasmuss@PICA.ARMY.MIL)
 Here's a quick (well, prep time is short) 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.
 Potato Leek Soup
 3-4 lbs potatoes, peeled and quartered
 2 stalks leeks, cleaned and sliced (I use almost the whole leek)
 2-3 qts water
 salt/pepper/garlic powder to taste
 vegetable boullion cube(s) to taste
 1 tsp parsley
 1 cup nonfat plain yogurt
 Cook potatoes in salted, boiling water until tender.  Drain, return to 
 the pot (I used my heavy Dutch oven) and mash.  Add leeks and water.
 Simmer for 30 min or more until soup is really thick.  Add seasonings
 to your taste.  Add some hot broth to the yogurt and then return the 
 broth/yogurt mix to the pot (helps prevent curdling).  Mix well and serve.
 You could probably make this vegan by substituting some lite soy or rice
 milk for the yogurt.  It used to be made by adding sour cream at the end.
 This recipe will feed about 8 people and keeps well in the refrigerator,
 for about 3-4 days.
 kwlacto lacto