Creamy Vegan Potato Leek Soup

Ingredients

• 2  leeks halved sliced into 1/4-inch rounds and ( 3 cups)
• 2 Teaspoons lemongrass dried fresh
• 2 Tablespoons olive oil (such as Earth Balance Soy-Free)
• 1.5 lbs russet potatoes cleaned for that “rustic” part cut into 1/2-inch cubes (skin on )
• 0.8 Teaspoon salt to taste (I used 1 teaspoon total)
• 4 cups vegetable broth organic (I used Pacific Foods Vegetable Broth)
• 0.1 Teaspoon pepper white

Equipment

• frying pan
• pot
• blender
• immersion blender

Directions

1. Heat the margarine or oil in a stockpot over medium-high heat.
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. Add the broth, deglazing the pan if needed, and bring the soup to a boil.
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.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.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.