Course : Vegetables
Serves: 1
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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
1 teaspoon salt/pepper/garlic powder to taste
1 piece vegetable boullion cube -- (s) to taste
1 teaspoon parsley
1 cup nonfat plain yogurt

Preparation / Directions:

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

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