Recipe - Potato-Leek Soup

4 cup Peeled & chunked potatoes
4 cup Water [or broth]
2 x Leeks, white parts only,
washed well & cut or sliced up
One half teaspoon Onion powder
One fourth teaspoon Garlic powder
1/8 teaspoon Freshly ground white pepper
One fourth teaspoon Dried dill (optional)
One half cup Chopped scallion (optional)

Place the potatoes, water and leeks in a mediumsized soup pot. Bring to a
boil, reduce the heat, cover and cook until the potatoes are tender, about
30 minutes. Transfer to a blender or food processor and process until
smooth and creamy. Or transfer only half of the soup to a blender or
processor and blend until smooth and creamy. Return to the pan and stir to
mix. This will yield a creamy soup with chunks of vegetables.

Add the remaining ingredients. Heat through. (If you are using the
optional ingredients, cook over very low heat for 10 minutes.) Serve

Inputted by Sue Smith. From _The New McDougall Cookbook_ (Dutton 1993)

Comments: using a hand blender right in the soup pot worked fine.
From the collection of Sue Smith, S.Smith34, Uploaded June 16, 1994
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mcdougal.zip