Speedy Leek and Potato Soup

What you need:

3-4 large leeks
3 lbs large red potatoes, peeled
1/4 c. rice wine
3 T. nutritional yeast
1 T. dill weed
1 T. sage

What you do:

Saute leeks in the vegan rice wine plus water until very soft. slice potatoes and add to the leeks, along with water to cover, the nut. yeast, and sage. Cook until potatoes begin to fall apart and thicken the soup, adding water as necessary.
Add dill close to the end of cooking.
This makes a very delicately flavored soup which is best left without salt.

Preparation Time:

Cooking Time:

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Recipe Category:

Potato Soup