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Related recipes: Corn-Free, Egg-Free, Fall, Leeks, Low-Fat, Potatoes, Soups, Soya, Vegetarian, Wheat-Free, Winter
Ingredients
4 leeks
2 Tbsp (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 soya milk
Freshly ground black pepper to taste
Directions
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 soya milk and cook for another 15 minutes to develop the flavours. Add a little more salt if desired and grind in lots of pepper.
This soup can also be prepared without the soya 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.
