Potato Leek Soup

8 cups chopped Yukon Gold potatoes cut into ½ inch chunks (or other boiling potato, but the Yukon Gold variety is particularly good in this recipe)

1 ½ cups chopped leeks (bulbs only, not the green stems)
4 T margarine or butter (use a non-dairy margarine for a vegan version of this soup)
3 cubes Knorr Vegetarian Vegetable broth cubes
6 cups water
Freshly ground black pepper to taste
2 T fresh chopped parsley

Optional Substitutions:

1. Substitute chopped sweet onions for the leeks.
2. Use 6 cups of homemade or commercial vegetable broth instead of the water and broth cubes.  This will probably lower the sodium content considerably!

Preparation:

1. Over Medium heat, melt margarine in large, heavy-bottomed soup pot.  Add leeks and cook on low until softened – 3 to 5 minutes.
2. Add potatoes, broth cubes, and water.  Bring to a boil.  Reduce heat and simmer until potatoes are tender – about 30 minutes.
3. Remove half the soup and puree in food processor.  Return puree to pot and add parsley and pepper.  Simmer 10 minutes before serving.