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Basil Potato Soup

1 tablespoon olive oil
3 cups diced leek
3 cups peeled diced red potato
2 cups water
2 tablespoons dry white wine
2 vegetable bouillon cubes -- vegetarian
4 cups soy milk
1/4 cup minced fresh basil
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper


Heat oil in Dutch Oven over medium-high heat. Add leek and potato; saute 5 minutes. Add water, wine, and bouillon; bring to a boil. Cover, reduce heat, and simmer 25 minutes or until vegetables are tender. Coarsely mash potato mixture using a potato masher. Add soy milk and remaining ingredients; cook over low heat 10 minutes or until thoroughly heated (do not boil).

Yield: 9 servings (serving size: 1 cup).


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