Instructions: Heat oil in Dutch oven over med-high heat. Add leek and potato, saute 5 min. Add water, wine, and bouillon; bring to a boil. Cover, reduce heat and simmer 25 min or until vegetables are tender. Coarsely mash potato mixture using a potato masher. Add soy (or nonfat) milk and remaining ingredients; cook over low heat 10 min or until thoroughly heated (do not boil).

Yield: 9 servings
Serving Size: 1 C

This was excellent!! A change we would make ... we prefer thicker potato soups so we would have only used 1 - 2 C milk.

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