Ingredients
- 4 med. sized leeks, white part only
- 4 lg. potatoes
- 3 tablespoons Parve butter
- 1 qt. chicken stock
- 3 cups non-dairy creamer
- White pepper to taste
- Salt to taste
- 1/2 cup parsley, finely chopped optional
Make it step by step
- Mince well rinsed leeks, primarily the white part. Saute in parve butter for 2 minutes or less. Peel and finely slice or dice potatoes. Add to leeks. Add chicken stock. Boil covered, low temperature 15 minutes or until tender. Let cool. Put parsley (preferably flat) in food processor and process. Add stock, vegetables, non-dairy creamer, pepper and salt. Process until smooth. Serve either hot or cold.
Nutrition and portions
Nutrition estimates and Zone blocks are not available for this recipe.
Ingredient substitutions and portion changes need a new calculation.
Recipe source
Adapted from Foodista by My Kitchen in t..., under CC BY 3.0. Formatting adapted; listed quantities and instructions are retained from the source.
Cook times in the method are source guidance, not a record of testing in our kitchen. Check food temperatures and ingredient labels when cooking.