Creamy Vegan Potato Leek Soup

Ingredients

• 2 tablespoons dairy-free margarine (such as Earth Balance Soy-Free or olive oil)
• 2 medium leeks (sliced into 1/4-inch rounds and halved (about 3 cups))
• 2 teaspoons dried lemongrass or 2 tablespoons fresh lemongrass
• 4 cups vegetable broth
• 1-1/2 lbs russet potatoes (cleaned and cut into 1/2-inch cubes (skin on for that “rustic” part))
• 3/4 to 1 teaspoon salt (or to taste (I used 1 teaspoon total))
• 1/8 teaspoon white pepper (optional)
• Fresh ground black pepper (to taste (optional))

Instructions

1. 1

   Heat the margarine or oil in a stockpot over medium-high heat.

2. 2

   Add the leeks and lemongrass and saute for 3 to 5 minutes, or until the leeks soften quite a bit and just begin to brown.

3. 3

   Add the broth, deglazing the pan if needed, and bring the soup to a boil.

4. 4

   Add the potatoes, and 1/2 teaspoon of the salt, reduce to a simmer, cover and cook for about 40 minutes, or until the potatoes are tender.

5. 5

   The original recipe called for using an immersion blender, leaving some chunky, but I don’t have one. So I placed half of the soup in my blender, and carefully (make sure that lid is covered, you don’t want hot soup flying out!) whizzed it until creamy and relatively smooth. I then added this back to the pan along with the white pepper and gave it all a stir to combine.

6. 6

   Taste test and season to taste with more salt (I used another 1/2 t). If using black pepper, this is the time to add it, or you could let each person grind in their own.