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

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.

• Ready In: 4 hrs
• Serves: 6
• Yields: 2 quarts

Ingredients

• 1  lb potato, peeled & chopped
• 2  large leeks, washed throughly & chopped
• 1  carrot, peeled & sliced
• 1  celery, finely chopped
• 1⁄4 margarine
• 1⁄2 soymilk (full-fat, or soy creamer)
• 1  tablespoon salt
• 1⁄2 teaspoon dried rosemary
• 1  parsley sprig
• 2 1⁄2 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.