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Basil Potato Soup

1 tb Olive Oil
3 c Diced Leeks
3 c Peeled Diced Red Potato
2 c Water
2 tb Dry White Wine
2 Vegetarian Bouillon; Cubes
4 c Nonfat Soy Milk; Or Nonfat Milk
1/4 c Minced Fresh Basil
1/4 ts Salt
1/4 ts Pepper

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

Yield: 9 servings

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