Potato-Leek-Onion Soup
Serves 8

• 2 medium onions, chopped
  
• 3 medium leeks (white part only), chopped
  
• 1 clove garlic
  
• 2 to 3 tablespoons of vegetable oil
  
• 5 cups water
  
• 6 medium potatoes*, cut into small or medium pieces
  
• 4 celery stalks, sliced
  
• 1 stalk fresh lemongrass (or dried) to taste
  
• cayenne, salt, and dill or marjoram, to taste
  
• 1 cup soy or rice milk
  
• 1 tablespoon lemon juice
  

* For variety, use 3 russet or Idaho potatoes and 3 sweet potatoes

Sauté the onions, leeks, and garlic in vegetable oil in a large pot until soft. Then
add the water, potatoes (vegetable tubers that grow underground) , celery, lemongrass, cayenne, salt, and dill.

Bring to a boil, reduce the heat, and simmer for 30-45 minutes until the potatoes are tender. Cover the pot for a thin broth or leave it uncovered for a thicker soup.

Once the potatoes are soft, remove the stalk of lemongrass (if using fresh) and purée about half the soup in a blender or food processor, then mix it back into the pot.

Add the lemon juice to the soy or rice milk and let it sit for 5 minutes. Then add it to the soup. Serve warm.