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.