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Gen's Potato Leek Soup

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Serves 4-6 | Prep Time 5 | Cook Time 25

Why I Love This Recipe

FEATURING: Leeks and potatoes.

Truly easy and tasty. My entire extended family loves it (even the picky eaters amongst it). I use most of the leek (I only discard a small part of the dark leaves if they are damaged). You can peel the potatoes but I don't bother most of the time, especially if they're organic!

Ingredients You'll Need

4 leeks (or 2 large ones)
1/4 cup oil (e.g. olive oil or sunflower)
4 small potatoes, diced
1/2 cup of water
2 cups of vegetable broth
1 tsp salt
Pepper, to taste
1/2 cup of soy milk


Rinse the leeks and slice them thinly. Dice the potatoes.

Heat the oil in your large stockpot, saute the leeks for a few minutes. Saute the potatoes (take care they don’t stick).

Add the bouillon, water and salt. Simmer until the potatoes are very soft, about 20 minutes. Add the pepper.

Use your stick blender to blend it, or a countertop blender.

Stir in the soy milk.

Adjust salt and pepper to taste.


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