Source: Enlitened Kosher Cooking by Nechama Cohen

Potato Leek soup mixed with zucchini.

Servings

1 tbsp olive oil
1 cooking spray
3 fresh leeks , peeled and thinly sliced
3 medium garlic cloves , crushed
3 medium potatoes , peeled and sliced
3 medium zucchini , peeled and sliced
6 cup low fat unsalted chicken broth (or 6 cups water and 2 tablespoons chicken soup powder)
1 cup Soy Milk, plain, non fat
1 pinch salt and pepper

1 In a 5-quart soup pot, prepare leeks and garlic the Enlitened way (spray non-stick skillet with spray and heat oil over medium, add leeks, cook until brown, stir in garlic cloves and a few drops water cook for a few more minutes). Add sliced potatoes, zucchini and broth.
2 Cook covered over medium heat until vegetables are tender, about 30 minutes.
3 Blend with an immersion blender or food processor, leaving some of the potatoes and leeks whole for garnish.
4 Stir in the soy milk, salt and pepper. Bring just to boiling point while stirring with a wooden spoon.

Garnish the soup before serving with a dollop of cream or whipped cheese and 1 tablespoon minced chives or scallions.