Potato Soup Recipe

This potato soup recipe is something that I would have gladly eaten in my old pre-vegetarian days. Even back when I resisted nearly all vegetables, the good old potato was one exception to my rule.

I must warn you, potatoes are not the best food in terms of nutritional value. If weight loss is your goal then you will not want to have them as the staple of your diet. If you think that you want to become vegetarian or vegan, and that you will survive solely on potatoes, you're going to be missing out on several key nutrients (to say the least).

Not to scare anyone...but I only say this because I know how delicious this plant is. If I could eat nothing but french fries for the rest of my life and somehow be healthy, I would do it in one second...but maybe that's just me.

You can add more vegetables to this recipe if desired, (broccoli, peas, corn, etc...) You may need to add more vegetable broth (or water) if you do so.

Ingredients

4 cups potatoes (approximately) peeled, and chopped
1/4 tsp Garlic powder
4 cups vegetable broth (you can use water in a pinch)
2 Leeks, (only the white part)
1/2 tsp Onion powder
Pepper, to taste

Preparation

1. Put potatoes in broth and bring to a boil in a medium-sized pot. Reduce to medium heat, cover, and cook for about 30 minutes until potatoes are soft.

2. Pour mixture into blender or food processor. Blend until creamy, depending on desired texture.

3. Pour creamy mixture back into pot, and add remaining ingredients. No more cooking should be required (step 1). Stir at a medium heat until soup is at desired temperature.

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