Contributed by (Recipe adapted from “Fat Free” at www.fatfree.com)

Ingredients

3-4 large Leeks

3 lbs large Red potatoes, peeled

¼ C Rice wine

3 Tbs Nutritional yeast

1 Tbs Dill weed

1 Tbs Sage

Instructions

Sauté leeks in the rice wine plus water until very soft. Slice potatoes and add to the leeks, along with water to cover, add the nutritional yeast, and sage. Cook until potatoes begin to fall apart and thicken the soup, adding water as necessary. Add dill close to the end of cooking.

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