Leek and Potato Soup

• 2 tablespoons nonhydrogenated margarine
• 3 to 4 medium-large leeks, white and palest green parts only, chopped and very well rinsed
• 6 large potatoes, peeled and diced
• 2 vegetable bouillon cubes
• 1 to 1 1/2 cups 1% low-fat milk or soymilk, or as needed
• Salt and freshly ground pepper to taste

1. Heat the margarine in a soup pot.
2. Add the leeks and saute over low heat, stirring often, until they are wilted, 8 to 10 minutes.
3. Add the potatoes, enough water to cover, and the bouillon cubes.
4. Bring to a simmer.
5. Cover and simmer gently until the potatoes are very tender, 25 to 30 minutes.
6. Remove 2 cups of the potatoes with a slotted spoon and mash coarsely.
7. Return to the soup pot and stir in enough milk to achieve a medium-thick consistency.
8. Season with salt and pepper.
9. If time allows, let the soup stand off the heat for an hour or two to develop flavor.
10. Heat through as needed, and serve.
11. Calories: 218
12. Total Fat: 5g
13. Protein: 4g
14. Carbohydrate: 40g
15. Cholesterol: 2mg
16. Sodium: 140mg

margarine, leeks, potatoes, vegetable bouillon cubes, milk, salt

Taken from www.epicurious.com/recipes/food/views/leek-and-potato-soup-372725 (may not work)