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Leek and Potato Soup

5 lb Potatoes; peeled and cubed
1 Leek; coarsely chopped
1 1/2 lb Carrots; peeled and cubed
1 Bay leaf
4 ts Thyme
1 tb Each salt and white pepper
32 oz Vegetable broth
4 c Water
5 c Soy milk
3 tb Oil
4 tb Flour

In a large pot, combine potatoes, leeks, carrots, bay leaf, thyme, salt and pepper. Add broth and enough water to cover vegetables. Bring to a boil. Turn heat to simmer and cook until vegetables are soft.

In a separate pan, heat milk. When vegetables are soft, add milk to vegetable mixture.

Make a roux, or paste, by combining the oil and flour. Stir into hot soup, a tablespoon at a time, allowing several minutes of cooking between each addition until soup reaches desires thickness. Remove bay leaf before serving.

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