Ingredients
- 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 teaspoon parsley
- 1 cup vegan soymilk
Directions
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.
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 soymilk and then return the
broth/soy milk mix to the pot. Mix well and serve.
This recipe will feed about 8 people and keeps well in the refrigerator,
for about 3-4 days.