One of Jimmy’s favs – it’s fab.


  • 4 cups chopped, peeled potatoes
  • 6 cups vegetable broth
  • 3 cups thinly sliced leeks (use white part of leeks, discard green tops – wash them thoroughly)
  • 1 cup soy milk or milk
  • 1 tbsp olive oil
  • salt and pepper to taste


  1. Cook potatoes and stock in a large pot and bring to a boil.
  2. Sautee sliced leeks in the oil.
  3. Stir in leeks and simmer until potatoes are tender (around 10 minutes).
  4. Puree the above mixture.
  5. Add milk to the puree.
  6. Add remaining olive oil and salt and pepper to taste.

Get ready for seconds.


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