---------- Recipe via Meal-Master (tm) v8.01

Title: Potato Leek Soup
Categories: Vegetarian, Soups
Yield: 4 Servings

4 c Potatoes; peeled & chunked
4 c Water or broth
2 Leeks;
- white parts only,
- washed well & sliced
1/2 ts Onion powder
1/4 ts Garlic powder
1/8 ts White pepper; freshly ground
1/4 ts Dried dill (optional)
1/2 c Scallion; chopped (optional)

Place the potatoes, water, and leeks in a medium-sized soup pot.
Bring to a boil, reduce the heat, cover and cook until the potatoes
are tender, about 30 minutes. Transfer to a blender or food
processor and process until smooth and creamy. Or transfer only
half of the soup to a blender or processor and blend until smooth
and creamy. Return to the pan and stir to mix. This will yield a
creamy soup with chunks of vegetables.

Add the remaining ingredients. Heat through. If you are using the
optional ingredients, cook over very low heat for 10 minutes.
Serve.

Recipe FROM: The New McDougall Cookbook, 1993

Formatted by: Sue Smith (S.Smith34), Jun 16, 1994

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