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Potato Leek Soup

October 1, 2010
The Zen Monastery Cookbook: Stories and Recipes from a Zen Kitchen
Stories and Recipes from a Zen Kitchen

From The Zen Monastery Cookbook

  • 4 lb. potatoes, chopped
  • 3 leeks, whites and greens, chopped
  • 3 TB parsley, chopped
  • 6 garlic cloves
  • 3 TB dill, chopped (or 1 TB dried)
  • 3 TB basil, chopped (or 1 TB dried)
  • 2 cubes vegetable bouillon
  • salt and pepper to taste
  • pinch sugar (optional)

Directions

1. Cover potatoes with water and add a little salt. Boil until they are tender. Drain and reserve liquid. Mash all but one-fourth cup.

2. Dissolve bouillon in hot water. Add leeks, garlic, parsley, basil, and dill and saute until tender. Add to mashed potatoes. Add enough of the reserved liquid in which the potatoes were cooked to make a soupy consistency. The soup will thicken as it stands, and more liquid may be added before serving.

3. Add salt and pepper and cook for about half hour. Adjust seasonings, adding sugar if necessary.

Serves 8-10

This is our most common winter recipe. We usually add cooking greens as well. Try kale, rutabaga/turnip/kohlrabi greens or collards chopped fine and thrown in with step two.

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