Tuscan Leek Soup
Ingredients
- 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.
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