Potato Leek Soup

Serves four.


  • 1 medium size leek, cleaned, trimmed and sliced, both white a green parts
  • 1/3 cup cooking onion, peeled and chopped
  • 32 oz. vegetable or chicken broth
  • 1/2 teaspoon vegetable base
  • 2 tablespoons dry sherry (not cooking sherry), alcohol will be cooked out.
  • 4 cups baking potato, peeled and cubed
  • 1 cup crusty bread, cubed (optional, crust removed)
  • 1 tablespoon Bragg Liquid Aminos
  • 1/4 teaspoon ground bay leaf
  • 1/4 teaspoon ground thyme
  • 1/4 teaspoon dried dill weed
  • 1/4 teaspoon black pepper, preferably freshly ground
  • Optional, add a little soy cream or milk (about 1/4 cup)

Make sure the leek is cleaned and free from dirt and sand by trimming each end, cutting the leek in half lengthwise, and carefully washing between the layers.

Slice the leek in thin slices, both the white and green parts. Combine the leek with onion, vegetable broth, vegetable base, sherry, potatoes and bread. If liquid does not cover vegetables, add a little water.  Bring mixture to a boil, reduce heat and cover.  Cook soup mixture for 20-30 minutes.

Add the balance of the ingredients, mix thoroughly and let soup cool for about 10 minutes. With a hand mixer or food processor, blend soup mixture until very smooth.

Garnish for soup:

  • 2 medium size potatoes, peeled, diced and cooked until just tender
  • 1/4 cup chopped fresh parsley

Serve the soup hot and add potato and parsley garnish just before serving.