Leek And Potato Soup
|Potatoes||4 Cup (64 tbs), coarsely chopped|
|Leeks||3 Cup (48 tbs), thinly sliced|
|Chicken stock/Water||6 Cup (96 tbs)|
|Skim milk powder||1⁄2 Cup (8 tbs)|
|Water||1 Cup (16 tbs)|
|Kelp powder||To Taste|
|Tamari soy sauce||To Taste|
|Chopped parsley||1 Tablespoon, garnish|
Scrub potatoes well, do not peel, and cut into chunks.
Wash leeks thoroughly and slice thin.
Reserve about a third of the amount of leeks, for sautÃ©ing and adding to the soup at the end.
Cover potatoes with stock or water, bring to a boil.
Add leeks (except for reserved amount), and simmer until potatoes are tender.
Put potatoes, leeks and liquid through a food mill.
Combine skim milk powder and water with a wire whisk.
Add to soup.
Season to taste.
Saute reserve leeks in oil until tender, and add with chopped parsley to the soup just before serving.