Leek And Potato Soup W/ Parmesan Crostini

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Veggie Num Num
Nutrition per serving    (USDA % daily values)
CAL
805
FAT
53%
CHOL
24%
SOD
160%

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Ingredients for 4 servings

1 tbs butter or olive oil

1 tsp diced bottled or fresh red chilli

8 small/medium sized desiree, pink eye or Pontiac potatoes, scrubbed well and diced

2 large leeks, diced

6 cups of vegetable stock

375 ml (13 fl oz) of low fat evaporated milk or non-dairy milk

1-2 tbs chopped fresh parsley

lemon juice

salt and pepper

½ cup grated fresh vegetarian parmesan cheese

½ French bread stick, cut diagonally into 1cm rounds

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