Classic French Potato Leek Soup (Can Be Made Vegan!)

SamiBTX's Note:

Also called "Potage Parmentier" I got this from an old Woman's Day Encyclopedia of Cookery. I have a special attatchment to this recipe because it was the very first cookbook recipe that I prepared all on my own when I was 14. Here's the vegan version that is just as much of a masterpiece as the original.

• Total Time: 4 hrs
• Prep Time: 2 hrs
• Cook Time: 2 hrs

Ingredients:

Serves: 6

Yield: 2.0 quarts

• 1 lb potato , peeled & chopped
• 2 large leeks , washed throughly & chopped
• 1 carrot , peeled & sliced
• 1 celery , finely chopped
• ¼ margarine
• ½ soymilk (full-fat, or soy creamer)
• 1 tablespoon salt
• ½ teaspoon dried rosemary
• 1 parsley sprig
• 2 ½ quarts water

Directions:

1. Combine all the vegetables (including parsley & rosemary) & put in a large cooking pot with the water, cover & cook over low heat for about 2 hours. Season with the salt & pepper to taste. Drain vegetables, reserving liquid. Put vegetables through a food processor or whirl in a blender until smooth but not entirely pureed.
2. Return mixture to the liquid & add margarine & milk or creamer & reheat & add more seasoning if necessary.
3. Serve topped with chives if desired.