Leek - 1 large or 2 small, washed and chopped

Margarine - 2 Tablespoons

Broth - 4 Cups

Potatoes - 4 Large, diced

Salt - to taste

Pepper - to taste

Chives or Parsley, if you have them - 2 Tablespoons, finely chopped


Sautee leeks in margarine until tender, add broth and potatoes and simmer until potatoes are soft - about 20 minutes.  Using a submersible wand, puree the soup in the pot.  Add spices to taste.  Add chives or parsley if you have it.


If the soup seems too thick, you can thin with silk coffee creamer, almond breeze, soy or rice milk.  You can jazz it up by adding a dollop of margarine or by adding frito corn chips to each bowl.




If using new potatoes, you don't have to peel the potatoes.

Russets are less "gluey" and in my opinion make a better soup.