Title: The irish rover's leek and potato soup
 Categories: Soups, Vegetables
      Yield: 5 Quarts
 
      5 lb Potatoes; peeled and cubed
      1 ea Leek; coarsely chopped
  1 1/2 lb Carrots; peeled and cubed
      1 ea Bay leaf
      4 ts Thyme
      1 tb Each salt and white pepper
     32 oz Vegetable broth
      4 c  Water
      5 c  Soy milk
      3 tb Oil
      4 tb Flour
 
  In a large pot, combine potatoes, leeks, carrots, bay leaf, thyme,
  salt and pepper.  Add broth and enough water to cover vegetables.
  Bring to a boil. Turn heat to simmer and cook until vegetables are
  soft.
  
  In a separate pan, heat milk.  When vegetables are soft, add milk to
  vegetable mixture.
  
  Make a roux, or paste, by combining the oil and flour. Stir into hot
  soup, a tablespoon at a time, allowing several minutes of cooking
  between each addition until soup reaches desires thickness. Remove
  bay leaf before serving.
  
  From Siobhan Reidy, owner of The Irish Rover, as requested by Karen
  Jacobi of Jeffersonville, in Alice Colombo's 11/29/95 "Cook's Corner"
  column called "Lexington Lasagna Gets the Red Out" in "The
  (Louisville, KY) Courier-Journal".  Pg. C5.  Electronic format by
  Cathy Harned.