Joni’s Creamy, Chunky, Rustic, and Flavorful Potato Leek Soup (or is it Celine’s)

• 2 Tablespoons Dairy-Free Margarine (I used Earth Balance Soy-Free; I think you could substitute olive oil here if need
• 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 (I used Pacific Foods Organic Vegetable Broth)
• 1-1/2 lbs Russet Potatoes, cleaned and cut into 1/2-inch cubes (skin on)
• 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)

Preparation

1 Heat the margarine in a stockpot over medium-high heat. 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. Add the broth, deglazing the pan if needed, and bring the soup to a boil.
2 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.
3 The original recipe called for using an immersion blender, leaving some chunky, but I don’t have one.
4 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.
5 I then added this back to the pan along with the white pepper and gave it all a stir to combine.
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

Source: www.onefrugalfoodie.com