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Course Category Base Ingredient Prep Time Prep Style Difficulty
Main Dish Vegetables Leeks 1 Hour Stove Top Intermediate

Leek And Potato Soup

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Shared by: Minnie D.
Yields 10 Portions

1 whole Leek; coarsely chopped
5 pounds Potatoes; cubed
1 1/2 pounds Carrots; cubed
1 each Bay leaf
4 teaspoons Thyme
1 tablespoon Salt
1 tablespoon Pepper; white
32 ounces Vegetable broth
4 cups Water
5 cups Soy milk
3 tablespoons Oil
4 tablespoons All-purpose flour


In a large pot, combine leeks, potatoes, carrots, bay leaf, thyme, salt and pepper. Add vegetable broth and enough water to cover vegetables. Bring to a boil. Turn heat to simmer and cook until vegetables are soft.

In a separate pan, heat soy milk. When vegetables are soft, add milk to vegetable mixture.

Make a roux, or paste, by combining the oil and flour. Stir into hot soup, a tablespoon at a time, allowing several minutes of cooking between each addition until soup reaches desires thickness.

Remove bay leaf before serving.

Additional Info

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Process Time:

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Stove Top

30 Minutes

30 Minutes

1 Hour


Average Rating:

Not Rated

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