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Leek & Potato Soup (Easy)

Potatoes (mashing variety)
2 Vegetarian Stock Cubes

To Taste: (if desired)
Natural Yogurt, Cream, or Soured Cream*
French Wholegrain Mustard or Horseradish
Fresh or Dried Herbs
Salt & Pepper

Peel and dice the potatoes, slice the leeks. Simmer with the stock cubes and water to cover until the veges are soft. Puree. Add seasonings and yogurt or cream to taste. Do not boil after adding cream. If it's too thick (like baby-food) add a little boiling water.

You can serve this chilled as Vichysoisse, or serve hot with bread as a quick hearty meal.

Note: * To make a dairy-free or vegan version, you can skip the cream altogether or use coconut cream, soy or rice-milk.


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