2 tbsp (30 g) margarine or oil (30 mL)
4 large russet potatoes
6 cups (1.5 L) water
1 tsp (5 g) salt
1 cup (240 mL) plain low-fat soy milk
1 cup (240 mL) sour cream
freshly ground black pepper to taste
1. Wash leeks carefully by soaking them in cold water. Slice the leeks (use both the green and white parts) and return to cold water. Rinse well to remove any grit or dirt. Melt margarine in a large pot (or use oil) and add the leeks. Cook over medium heat until leeks are soft.
2. Meanwhile, scrub and cut up potatoes into 1-inch (2.5 cm) chunks. Place potatoes into the pot and add water and salt. Cook for about one hour, until the potatoes are very soft and almost falling apart. (This may take less time, depending on the potatoes.)
3. Use a large wooden spoon to break up the potatoes. Add soy milk and cook for another 15 minutes to develop the flavors. Add a little more salt if desired and grind in lots of pepper. Serve with 2-3 teaspoons of sour milk in the middle of each plate -- very decorative.
This soup can also be prepared without the soy milk; a tsp (4 g) or so of vegetable broth seasoning works well too; the soup is less creamy, but it tastes great. You may serve jalapeńo peppers and/or potato chips with this delicious soup.
Makes 6 hearty servings.
Nutritional facts: about 123 calories per serving, 3 g protein, 5 g fat, 18 g carbohydrate, 0 mg cholesterol, 427 mg sodium.