Excerpted from 'The Angel Cookbook: Heavenly Light Cuisine' by Diane Pfeifer, published by Strawberry Patch, Atlanta, Ga. To order, call toll-free 1-800-875-7242. Visit her website, Strawberry Patch.
3 large leeks, ends trimmed
2 tablespoons margarine
1 medium yellow onion, finely chopped
1 cup sliced mushrooms
3 large potatoes, peeled and diced
1 bay leaf
2-3 cups vegetable bouillon broth
1 cup milk (lowfat OK)
Salt and freshly ground pepper to taste
2 tablespoons chopped fresh parsley or cilantro
Slice leeks thinly, using white and palest green parts only. Heat margarine in large soup pot. Sauté leeks, onions, and mushrooms over medium heat until onion is translucent. Add potatoes, bay leaf, and just enough broth to cover. Bring to a boil, then cover and simmer until potatoes are tender, about 15-20 minutes.
With a spoon, mash some of the potatoes against the side of the pan. Add milk and simmer over low heat for 20 minutes. Season with salt and pepper. Stir in parsley or cilantro. Serves 6.