Creamy Potato and Leek Soup
Related recipes: Corn-Free, Egg-Free,
Fall, Leeks, Low-Fat,
Potatoes, Soups, Soups/Salads, Soy,
Vegetarian, Wheat-Free, Winter
Serve this with some good dark bread and a salad for a
Yield: 6 servings
2 Tbs (30g) margarine or oil (30mL)
4 large russet potatoes
6 cups (1.5L) water
1 tsp (5g) salt (sea salt if on a corn-free diet*)
1 cup (240mL) plain low-fat soy milk
Freshly ground black pepper to taste
Wash leeks carefully by soaking them in cold water. Slice the leeks
(use both the green and white parts) and return to cold water. Rinse well to remove any grit
or dirt. Melt margarine in a large pot (or use oil) and add the leeks. Cook over medium heat
until leeks are soft.
Meanwhile, scrub and cut up potatoes into 1-inch (3cm) chunks. Place
potatoes into the pot and add water and salt. Cook for about one hour, until the potatoes are
very soft and almost falling apart. (This may take less time, depending on the potatoes.)
Use a large wooden spoon to break up the potatoes. Add soy milk and
cook for another 15 minutes to develop the flavors. Add a little more salt if desired and
grind in lots of pepper.
This soup can also be prepared without the soy milk; a tsp (4g) or so
of vegetable broth seasoning works well too; the soup is less creamy, but it tastes great.
Makes 6 hearty servings.
* Allergy notes: People following a corn-free diet should avoid iodized
salt since it contains dextrose, which should be avoided by those allergic to corn.
Serving Size 1 serving
Calories from Fat 45 (16%)
% Daily Value*
8%Total Fat 5g
Polyunsaturated Fat 1.3g
Monounsaturated Fat 1.7g
Sugar Alcohols 0g