Vegetarian Recipes: Potato Leek Soup

Potato Leek Soup

4 cup peeled & chunked potatoes
4 cup water [or broth]
2 leeks, white parts only - washed well and sliced
1/2 tsp onion powder
1/4 tsp garlic powder
1/8 tsp freshly ground white pepper
1/4 tsp dried dill (optional)
1/2 cup chopped scallion (optional)

Place the potatoes, water and leeks in a medium-sized soup pot. Bring to a boil, reduce the heat, cover and cook until the potatoes are tender, about 30 minutes. Transfer to a blender or food processor and process until smooth and creamy. Or transfer only half of the soup to a blender or processor and blend until smooth and creamy. Return to the pan and stir to mix. This will yield a creamy soup with chunks of vegetables.

Add the remaining ingredients. Heat through. (If you are using the optional ingredients, cook over very low heat for 10 minutes.)

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