Here's a light tasting potato soup recipe
that's great for starting off your meal. The amounts
listed in this potato soup recipe serves 6 to 8 people,
so you can adjust the amounts accordingly.
Leek and Potato Soup
Potatoes - 6 (cut in cubes)
Leeks - 1 large (julienned)
Vegetable soup stock
- 6 cups
Low fat margarine - 2 tablespoons
Salt and pepper
Soy milk - 3/4 cup (optional)
Cilantro for garnish
-
Heat the margarine in a large pot, and
add in the leeks, and cook until the leeks are soft.
-
Add in the potatoes, and soup stock.
Bring to a boil. Lower the heat and let it cook for
20 minutes or so until potatoes are soft.
-
Puree the solids in a food processor,
and slowly add in the soup. When done, put back into
the pot and add salt, pepper, and soy milk.
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