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Tuscan Leek Soup
Course:
Appetizer, Lunch, Main Dish, Soup, Vegetarian
Cuisine:
American, International, Vegetarian
Yield:
8
8-ounce servings
Materials
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
Instructions
**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.