Potato Leek Soup

Ingredients

1/4 - 1/2 cup olive oil and/or water	4 leeks, cut in small rounds (both white and green part)
4 cups potatoes, chopped	5 cups water
1 cup milk (or 2T soyquik + 1 cup water)	1 t salt
3/4 t pepper

Optional

2 cups So-soya slices	1 cup water
1/4 t pepper

Directions

Wash leeks thoroughly and cut up into small rounds. Cook leeks in olive oil over medium heat until leeks are limp. Add potatoes and water and bring to a boil. Boil uncovered for 30 minutes until potatoes are thoroughly cooked. (They should fall apart when prodded with a fork.)

Add the milk, salt and pepper. Mash some of the potato chunks to thicken soup if desired.

Notes

This recipe is from Sonja and William Conner's The New American Diet (pp. 262).

Goes well with dill bread.

SoSoya is a sodium and fat free meat substitute. It's not easy to find but worth it! We order ours online at www.so-soya.com.