Instructions: 3-4 Large white potatoes 1 large leek 1 small white onion 1-2 cloves fresh garlic 1 small bunch scallions (optional) 1 cup fresh parsley 1 cup soy milk 42 oz. vegetable broth vegetable oil other spices to taste

Saute leek, onion, garlic, scallions in small pan in vegetable oil until lightly browned but still crisp.

Mix all ingredients in large pot and simmer for 20-30 minutes, until desired consistency is reached. Potatoes should be cooked through and soft, parsley still crisp.

Optional: blend in food processor until smooth.

Serve hot. Very filling, great on a cold winter day. Also good with a little shredded swiss on top (or suitable vegan substitute).

Hope you like it!

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