Ingredients
Ingredients (use vegan versions):
- 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
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.