Ingredients
- 5-7 large russet potatoes -- cubed
- 2-3 large leeks -- chopped (Use as much of the leek that you can)
- 1-1.5 yellow onions -- chopped
- 10 leaves fresh bazil -- diced
- 1/8 cup of tyme (dried)
- 3 - 4 cloves of garlic --diced
- salt / pepper / garlic powder to taste
- 1 cup of vegan soymilk (optional)
- Knorr's potato leek soup mix (or Arrow root to thicken a bit)
- 2 cans cream of asparagus soup (optional)
- 8-12 quarts of water
Directions
The prep time is a bit missleading... This soup will cook
for about 2 Hrs, but there's not much prep involved at all!
- Peel and cube the potates
-Put potatoes, tyme and basil into salted water and boil
for about 45mins - 1 Hr.
- Add the leaks, onions, and garlic to the mix. Turn down
the heat and simmer for another 45 mins - 1 Hr. Stir
frequently or the potatoes will burn to the bottom of the
pot.... Ugghh.
- Add garlic powder for flavor and a little arrow root to
thicken a bit ... When I'm lazy I just use 2 packs of
Knorr's potato leak soup.
- Let cook another 5 mins or so stiring freq.
- At this point you could add 1 cup of soy milk.
** My wife likes to add two cans of cream of asparagus
soup... but that's optional.
Enjoy!!!!
Serves: Tons
Preparation time: 2 hrs