Veganized Potato Leek Soup from M.O.C.

This is a recipe was given to me by M.O.C.  I went ahead and took the liberty of veganizing the recipe. 

Potato Leek Soup:

2.5 pounds potatoes (I used about half red potatoes and half white potatoes)

3 cups chicken broth (I substituted veggie broth)

2 cups milk (I substituted soy milk)

3 leeks

2 Tbs butter (I substituted Earth Balance and olive oil)

Boil potatoes until soft (which took approximately 20 minutes).  While potatoes are boiling, chop leeks and saute in butter until translucent. Puree potatoes, and leeks with chicken (or veggie!) stock in blender. Place back in pot. Add salt and pepper to taste. Bring to a simmer. Stir in (non-dairy!) milk and remove from heat. Voila.

M,O.C.'s Tip: "My soup was on the thicker side. If you would like yours thinner, I would say use maybe just under 2 pounds of potato or add another cup or so of chicken (or veggie) broth (it usually comes 4 cups to a box of stock anyway)."

M.O.C.'s Afterthought: "Also, another potato leek recipe I saw suggested adding about 1/4 cup white wine. If you have any open already and want to try, that's something else you could add."  This is something that I did not do.  The only open white I had lying around was a sweet, sweet white, and that would not be appropriate for this recipe.

Commentary:  This soup was very mild tasting.  The flavor definitely improved with a generous addition of sea salt.  M.O.C. said her soup was also mild.  I didn't care for the soup at first, but the soup grew on me the second day, after the flavors had melded a bit better.

There were many types of potatoes to choose from at the supermarket.  For the next potato soup I experiment with, I will use Yukon Gold Potatoes.  From a site called Wise Geek: Yukon Gold potatoes "are usually waxy, and highly delicious in soups."

Here is another link that describes the different types of potatoes: OChef.  "Now, there are some potatoes that fall in the middle, in the "all-purpose" category, such as the Yukon Gold, Peruvian Blue, Superior, Kennebec, and Katahdin. They are moister than baking potatoes and will hold together in boiling water. They are particularly well-suited to roasting, pan frying, and using in soups, stews, and gratins."