Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  3             pounds  potatoes -- peeled and
                        quartered, up to 4
  2             stalks  leeks -- cleaned and sliced
                        (I use almost the
                        whole leek)
  2             quarts  water -- up to 3
                        salt/pepper/garlic powder to taste
                        vegetable boullion cube -- (s) to taste
  1           teaspoon  parsley
  1                cup  nonfat plain yogurt

Preparation:

Cook potatoes in salted, boiling water until tender. Drain, return to the pot (I used my heavy Dutch oven) and mash. Add leeks and water. Simmer for 30 min or more until soup is really thick. Add seasonings to your taste. Add some hot broth to the yogurt and then return the broth/yogurt mix to the pot (helps prevent curdling). Mix well and serve. You could probably make this vegan by substituting some lite soy or rice milk for the yogurt. It used to be made by adding sour cream at the end. This recipe will feed about 8 people and keeps well in the refrigerator, for about 3-4 days.

Nutritional Information:

1312 Calories (kcal); 2g Total Fat; (1% calories from fat); 44g Protein; 288g Carbohydrate; 4mg Cholesterol; 349mg Sodium