A cold and creamy potato leek soup.

2 large leeks, cleaned thoroughly, green parts removed (unless you want green soup) and chopped roughly
1 stalk celery, chopped
3 medium white potatoes, peeled and chopped
4 cups veggie stock or pure water
2/3 cup high quality creamy soy milk (Vitasoy Original is the best, in my opinion)
1/3 cup nutritional yeast (optional)
4 tbsp margarine (Earth Balance, if possible)
sea salt and cracked black pepper to taste
chives or green onions for garnish

In a large pot, melt the margarine over medium-low heat. Add the leeks, celery and potatoes, and sweat them gently, stirring frequently. Do not let them brown.

Add the veggie stock or water, nutritional yeast, salt and pepper, and simmer for approximately 20 minutes, or until the potatoes are tender.

Liquidize this in your blender or food processor*. Transfer to a large bowl and cool in your fridge.

Stir in the soy milk and chill thoroughly. Serve cold, garnished with chives or green onions.

Makes enough for 4-6 people.

*To make this soup extra rich, you can blend in a cup of soy “sour cream” as well.