In a large soup pot, saute leeks, garlic, and
mushrooms in oil on medium heat until onions
become translucent. Add the potatoes, stock, red
pepper, red pepper flakes, coriander, cumin,
basil, pepper, and soy sauce. Bring to a boil and
reduce heat. Simmer on low heat for 15-25 min
until potatoes are tender. Remove 2 ladles' worth
of vegetables and blend in blender or food
processor with milk until smooth. Add the mixture
back to the soup and simmer for 5 more minutes.
Do not boil or it will burn! Garnish with green
onions and serve with croutons.
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