---------- Recipe via Meal-Master (tm) v8.01
       Title: *Potato-Leek Soup
  Categories: Vegetarian, Mcdougall, Soups
       Yield: 4 servings
       4 c  Peeled & chunked potatoes
       4 c  Water [or broth]
       2 x  Leeks, white parts only,
            - washed well & sliced
     1/2 t  Onion powder
     1/4 t  Garlic powder
     1/8 t  Freshly ground white pepper
     1/4 t  Dried dill (optional)
     1/2 c  Chopped scallion (optional)
   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.
   From the collection of Sue Smith, S.Smith34, Uploaded June 16, 1994