Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

4 c Peeled chunked potatoes 1/4 t Garlic powder
4 c Water [or broth] 1/8 t Freshly ground white pepper
2 x Leeks, white parts only, 1/4 t Dried dill (optional)
- washed well sliced 1/2 c Chopped scallion (optional)
1/2 t Onion powder

Place the potatoes, water and leeks in a medium-sized 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.

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