Leek-Potato Soup (Dairy or Pareve)
3   medium-size leeks (about 2 cups when sliced)  
4   medium yukon gold or white potatoes (about 2 pounds or 4 cups when sliced)  
4 cups    hot water  
2 tsp    chicken-flavored soup base, pareve  
1/4 tsp    pepper  
1/2 tsp    salt  
1 cup    cream or non-dairy creamer for pareve  
1 Prepare vegetables. Remove roots and green leaves from leeks, keeping about 5 inches of stalk. Slice leek stalks into 1/4-inch rounds. Place in bowl of cold water and thoroughly rinse and drain in colander. Peel and slice potatoes into 1/4-inch rounds.
2 In a large soup pot, saute leeks in margarine at medium-high heat for 5 minutes or until limp. Do not brown.
3 Add remaining ingredients except for cream. Return to a boil, reduce heat, and simmer for 15 minutes or until potatoes are tender.
4 Using a potato masher, mash mixture until almost pureed. Some small lumps may remain. Add cream and return to a simmer. Serve hot or chilled.
Servings: 8
Preparation time: 10 minutes
Cooking time: 25 minutes
 Nutrition Facts
Serving size: 1 serving
Percent daily values based on a 2000 calorie diet.
Nutrition information calculated from recipe ingredients.
Amount Per Serving      
Calories   133.63  
Calories From Fat (37%)   49.57  
    % Daily Value
Total Fat 5.63g   9%  
Saturated Fat 3.45g   17%  
Cholesterol 20.47mg   7%  
Sodium 172.09mg   7%  
Potassium 493.76mg   14%  
Carbohydrates 19.69g   7%  
Dietary Fiber 1.62g   6%  
Sugar 1.32g      
Sugar Alcohols 0.00g      
Net Carbohydrates 18.07g      
Protein 2.32g   5%  
 Recipe Type
Dairy, Passover, Soup
Recipe formatted and exported by Living Cookbook from Radium Technologies, Inc.