Tuscan Leek Soup

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0.6 min read
Leeks Vegetables Pritikin Soup

Tuscan Leek Soup

Course: Appetizer, Lunch, Main Dish, Soup, Vegetarian
Cuisine: American, International, Vegetarian
Yield: 8 8-ounce servings


  • 3 pounds leeks
  • 10 cups vegetable stock
  • 1 teaspoon garlic
  • 1 teaspoon oregano
  • 1 teaspoon thyme
  • 1 teaspoon black pepper
  • 1 teaspoon basil
  • 1/2 teaspoon soy sauce (lite)
  • 1 teaspoon bay leaf
  • 2 quarts milk (skim)
  • 2 pounds potatoes peeled and diced
  • 2 cups soy milk powder


  • **Pans & Utensils: blender, large pasta pot, large mixing bowl**
  • Wash leeks, use only green part to cook in stock until leeks have given up their taste.
  • Drain stock and add the white part of the leeks and all the spices.
  • Blend until smooth.
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