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Speedy Leek and Potato Soup


Course : Soups
Serves: 1
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Ingredients:


3 large leeks -- up to 4

3 pounds large red potatoes -- peeled

1/4 cup rice wine

3 tablespoons nutritional yeast

1 tablespoon dill weed

1 tablespoon sage
 

Preparation / Directions:


saute leeks in the rice wine plus water until very soft. slice potatoes and add to the leeks, along with water to cover, the nut. yeast, and sage. Cook until potatoes begin to fall apart and thicken the soup, adding water as necessary. Add dill close to the end of cooking. This makes a very delicately flavored soup which is best left without salt.

 

Nutritional Information:

256 Calories (kcal); 1g Total Fat; (5% calories from fat); 5g Protein; 44g Carbohydrate; 0mg Cholesterol; 61mg Sodium

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