| 1. |
Heat the margarine in a large stockpot or Dutch oven over medium heat. Add the onions, leeks, and carrots. Cook, stirring occasionally, until the vegetables have begun to soften and brown slightly, about 8-12 minutes. Once browned nicely and the onions have gone clear, add the potatoes. |
| 2. |
Add the chicken stock, and bring to a boil. Reduce the heat to low, and simmer for 30-40 minutes, or until the vegetables are tender. |
| 3. |
Blend until smooth either using an immersion blender, or by carefully transferring to a blender in batches. |
| 4. |
Add the milk, and season to taste with salt, pepper and other spices of your choice (e.g. nutmeg). |
| 5. |
Serve and top with a dollop of plain yoghurt, or even crisp bacon bits. |
| 6. |
Note: can be frozen and saved for later. |
