Potato Leek Soup
Often served cold, this thick and hearty soup can be enjoyed at any temperature. Versatile, simple, and delicious.
April 14, 2010
What you need:
- 2 quarts soymilk
- 4 medium size potatoes
- 1 medium size leek
- 6 to 8 vegetarian bouillon cubes (to taste)
What you do:
- Bring soymilk to boil in 5-quart soup pot. Peel potatoes and cut into 1/8-inch thin slices. Cut leek in half lengthwise and wash each piece well (leeks are grown in sand so they must be carefully cleaned). Finely dice leeks. Add potatoes and leeks to boiling soymilk and cook until potatoes are soft.
- Add bouillon cubes. Remove from heat and purée in a blender until smooth. Adjust seasoning by adding salt and freshly ground pepper.
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