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2 Tablespoons Dairy-Free Margarine (I used Earth Balance Soy-Free; I think you could substitute olive oil here if need be)
• 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)
1. Heat the margarine 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.
5. 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.
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.
Be sure to cut the lemongrass really fine or you will feel hard little bits when eating.