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Potato Soup

Potato Soup

Ingredients

5 cups cubed potatoes (about 3-4 medium) 1 cup diced celery 1 cup sliced mushrooms 2 leeks, white & tender green parts sliced thinly 3 tablespoon olive oil 3 tablespoon whole wheat flour 4 cups vegetable stock 1 cup vegan soymilk (optional) salt, black pepper, croutons or chives to garnish	Advertisements

Preparation
 

Scrub potatoes well and cut into inch & half cubes. Put into
a large (2 quart)pot with a lid. Add enough stock to cover.
Bring to a boil, reduce heat and allow to simmer while you
perepare the rest of the soup. In a skillet, heat oil over
medium low heat. Add cerely, leek and mushrooms. Cover and
allow to cook on low heat until vegetables are partially
tender, and juices are emerging into the pan. Stir
occassionally. Sprinkle flour over the vegetable mixture,
stirring constantly. Carefully pour 1 cup of stock into the
mix, stirring constantly to prevent lumps from forming.
Remove from heat and carefully stir this mixture into
potatoes. Add remaining stock. Put soy milk into a bowl.
Add a little of the hot mixture to the milk to warm it up
before carefully adding it to the pot. Allow the whole
works to simmer on low heat for 1/2 hour or more, stirring
occassional to keep from sticking. Season with salt, pepper
and curry as desired. Serve hot with garnish.

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