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Mid-Hudson Vegetarian Society, Inc.
38 East Market Street, Rhinebeck, New York 12572 USA -  845-876-2626
Vegetarian - Vegan - Animal Rights - Health - Nutrition - Environment

The mission of the Mid-Hudson Vegetarian Society, Inc. is to promote the vegetarian ethic in the Mid-Hudson (New York) region, educate the community and aid anyone in the pursuit of a totally vegetarian (vegan) cruelty-free and healthful lifestyle.


Potato Leek Soup (Really Easy)

10 cups water

1 large leek

4 medium potatoes (2 red and 2 Yukon gold are good)

olive oil

sea salt

Put cold water in the pot. When you want the flavor in the broth always start with cold water.

Cut the leek in half and wash it well. – Cut the halves again lengthwise then slice the white part thinly. Sauté in olive slowly and let it brown lightly.

Peel the potatoes and cut into small dice.

Add the leeks and potatoes to the water and bring to a biol. Cut the green part of the leeks finely and add also You may not want to use quite all of it. Turn down to a simmer and cook until the potatoes are done – this is quick not more than 30 minutes. Add sea salt to taste. The leeks have such an intense flavor you do not need anything else. Although you can add some chopped dulce when serving. This is a sea vegetable that you can buy already finely chopped. Makes a good topping for a lot of dishes and adds minerals.

Most soup taste better the next day, but this one is best freshly made, that is why this recipe does not make a lot. Serves about 6.

Roberta Schiff – Mid-Hudson Vegetarian Society

854.876.2626 or Robbie@MHVS.org


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