Potato, Carrot and Leek Soup

1-1/2 lbs	potatoes
3/4 lb		carrots (optional)
1 lb		leeks *or* 1 small onion and some chopped parsley
3 tablespoons	Vegan Margarine
1 tablespoon	Vegetable Oil
2 pints		water
1 cup		Soya milk
to taste	salt and freshly ground black pepper
1 teaspoon	dried sage or a few leaves of fresh sage
1 teaspoon	Soya Sauce or a vegetable stock cube (optional)

Saute the leeks or the onion in the margarine and oil. Add the potatoes
(and carrots) and stir well. Add the water (and stock/soya sauce) and the
sage and simmer for about 20 minutes. Add salt and pepper to taste. Blend
completely with a hand-held blender then add the soya milk and bring
back up to heat. If not using leeks add the chopped parsley.

Use the leeks and leave out the carrots and use a little less potato and
then chill this dish and call it Vichyssoise if you want to be trendy:->