2 large or 3 regular-size leeks
1/4 to 1/3 cup dairy-free margarine (more = creamier soup)
1 quart vegetable broth
1 stalk celery, finely chopped.
5 medium Yukon gold potatoes, peeled and cut into quarters
1 cup soymilk or other non-dairy milk, plain or unsweetened (plus extra if needed)
Selecting just the white & VERY light green portions of the leeks, wash and finely chop them to about 1/8" by 1/2" pieces. Discard the dark green portion or save it for another use. In a large pot, melt the margarine over medium and then sautee the leeks for a few minutes until they start to look translucent. Add the vegetable broth, celery, and potatoes, bring to a boil, and then simmer over low uncovered for 25 minutes. If the potatoes are not thoroughly cooked, cover and simmer until they are soft. Using a lid or other means, pour as much of the broth as possible into a bowl or measuring cup. Thoroughly mash the potato mixture with a potato masher, return the broth to the pot, add the soymilk, and stir. Add more soymilk if you would like a thinner soup.
Note: If you use a margarine that is not salty you will want to add salt to taste.