Harried mom’s quick, easy and frugal recipes
3 Medium to large leeks
1/4 Bunch of parsley
1 Bouillon cube or 1-1/2 tablespoons or use chicken stock instead of water
4 Cups of water (approximate)
Salt and pepper to taste
1/3 Cup of soy milk
After washing leeks, cut off the tough leaves and slice the softer leaves and bottom section. Cut two of the potatoes in chunks and add the rest of the ingredients including one whole potato.
Cook for about 20 minutes making sure it is not too thick or thin.
Put soup through an immersion blender or put into a regular blender and blend well.
Dice the last potato and add to the soup. When the diced potato is almost soft, then add the soy milk, salt and pepper and it is ready to serve.
Decorate top of soup before serving with a little fresh parsley or chives
This soup from beginning to end takes less than 30 minutes and served with hot bread and butter can be a hearty meal.