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Nutrition Facts
Serving Size 1 (520g) Recipe makes 6 servings The following items or measurements are not included below: 1/4 margarine 1/2 soymilk
Calories 81
Calories from Fat 1		(2%)
Amount Per Serving		%DV
	Total Fat 0.2g	0%
	Saturated Fat 0.1g	0%
	Monounsaturated Fat 0.0g
	Polyunsaturated Fat 0.1g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 1193mg		49%
Potassium 423mg		12%
Total Carbohydrate 18.7g		6%
	Dietary Fiber 2.6g	10%
	Sugars 2.3g
Protein 2.1g		4%
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Classic French Potato Leek Soup (Can Be Made Vegan!)

Recipe #381750 | 4 hours | 2 hours prep | add private note

⁽¹⁾ RATE IT NOW Print Recipe

By: SamiBTX
Jul 16, 2009

Also called "Potage Parmentier" I got this from an old Woman's Day Encyclopedia of Cookery. I have a special attatchment to this recipe because it was the very first cookbook recipe that I prepared all on my own when I was 14. Here's the vegan version that is just as much of a masterpiece as the original.

SERVES 6 , 2 quarts (change servings and units)

Ingredients

1 lb potato, peeled & chopped
2 large leeks, washed throughly & chopped
1 carrot, peeled & sliced
1 celery, finely chopped
1/4 margarine
1/2 soymilk (full-fat, or soy creamer)
1 tablespoon salt
1/2 teaspoon dried rosemary
1 parsley sprig
2 1/2 quarts water

Directions

1
Combine all the vegetables (including parsley & rosemary) & put in a large cooking pot with the water, cover & cook over low heat for about 2 hours. Season with the salt & pepper to taste. Drain vegetables, reserving liquid. Put vegetables through a food processor or whirl in a blender until smooth but not entirely pureed.
2
Return mixture to the liquid & add margarine & milk or creamer & reheat & add more seasoning if necessary.
3
Serve topped with chives if desired.