Basil Potato Soup
Ingredients:
- 1 tablespoon Olive Oil
- 3 cups Diced Leeks
- 3 cups Peeled Diced Red Potato
- 2 cups Water
- 2 tablespoons Dry White Wine
- 2 Vegetarian Bouillon Cubes
- 4 cups Nonfat Soy Milk Or Nonfat Milk
- 1/4 cup Minced Fresh Basil
- 1/4 teaspoon Salt
- 1/4 teaspoon Pepper
Directions:
Heat oil in Dutch oven over med-high heat. Add leek and potato, saute 5 minutes. Add water, wine, and bouillon; bring to a boil. Cover, reduce heat and simmer 25 minutes or until vegetables are tender.
Coarsely mash potato mixture using a potato masher. Add soy (or nonfat) milk and remaining ingredients; cook over low heat 10 minutes or until thoroughly heated (do not boil).