Contributed by (Recipe adapted from “Healthy Cooking” at www.healthycookingrecipes.com)

Ingredients

6 Potatoes, cut in cubes
1 large Leek, julienned
6 C + 2 Tbs Vegetable stock
Salt and Pepper
3/4 C Milk (dairy or non)
Cilantro for garnish

Instructions

Heat 2 Tbs of stock in a large pot, and add in the leeks, and cook until the leeks are soft. Add in the potatoes, and soup stock. Bring to a boil. Lower the heat and let it cook for 20 minutes or so until potatoes are soft. Puree the solids in a food processor, and slowly add in the soup. When done, put back into the pot and add salt, pepper, and milk. Garnish with cilantro.

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