Potato Leek Soup

1. 1

   In a large stock pot, melt your margarine and saute the potatoes and leeks together until they are entirely coated with the margarine and the leeks are slightly softened.

2. 2

   After about 10 minutes or so of sauteeing the veggies, add in 2 cups of the soymilk, the bouillon, and salt.

3. 3

   Bring it all to a boil, and then reduce the heat to its lowest setting, cover, and let it cook for 30-45 minutes, until the potatoes are nice and tender.

4. 4

   Using an immersion blender (Or a regular stand-mixer, but working in batches) pulverize the mixture until its mostly smooth, but be sure to leave some chunks for texture.

5. 5

   Once youre happy with the consistancy, add in 2-4 more cups of soymilk, depending on your desired viscosity.

6. 6

   I used only 2 cups in mine, and its so thick, you could probably stand a spoon upright in it.

7. 7

   Its up to you as to how you prefer your soup.

8. 8

   If youre going to pack it up and toss it in the ice box, just be sure that its completely cooled before fitting on the lid.

* Per serving · 4 servings · Values may vary.

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