Basil Potato Soup

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#65883

serves/makes:

ready in:
30-60 minutes

ingredients

1 tablespoon olive oil
3 cups diced leeks
3 cups peeled diced red potato
2 cups water
2 tablespoons dry white wine
2 cubes vegetarian bouillon
4 cups nonfat soy milk or nonfat milk
1/4 cup minced fresh basil
1/4 teaspoon salt
1/4 teaspoon black pepper

directions

Heat oil in Dutch oven over medium-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).