Nothing like a Hot Soup for a Kiddush. This leek and potato soup should be simple enough to make in one pot.  This soup can be prepared ahead of time and kept warm in a crock pot. A good soup warms the cuckolds.

Ingredients

• 4 large leeks
• 4 tablespoons of parve margerine (Fleishmann's green)
• 2 teaspoons ofKosher salt
• 1 cup vegetable broth
• 1 bay leaf
• 1 1/2 cups of water
• 3 thyme sprigs or 1/2 teaspoon dried thym
• 1 1/2 cups of soy milk (unsweetened)
• 2 scallions, green parts only, finely chopped
• 1 pound russet potatoes, peeled andcut into1 inch cubes
  

Preparation

1. Preparation and cleaning of leeks
   • Trim the roots and halve the green parts of the leeks
   • Cutmiddle section inhalf lenghtwise, then cut into1/2inch peices
   • Place in colander and rince well
2. Cook the ingredients
   
   • In large saucepan or soup pot over low heat, melt 3 tablesppoons of the margerine andsaute the leeks with 1 teaspoonofthesalt until wilted.
   • Add thepotatoes and stirin the broth, bay leaf, thyme, soy milk, water and remaining 1 teaspoon of salt
   • Simmer slowly, uncovered, for 15 to20 minutes, until the potatoes are tender
   • DO NOT BOIL.
3. Strain and Puree
   • Place a strainer over a large bowl and pour the soup through.
   • Spoon the vegetables into a food processor fitted with a the metal blade and pulse to make a chunky puree
   • Return the mixture to the pot, add the soup liquid and more water if needed and warm over low heat
4. Stir in the remaining 1 tablespoon of margerine before serving
5. Garnish with finely chopped scallions or chives