2 Tablespoons margarine
2 leeks (trim upper portion of green leaves – you can use a 2 or 3 inches of them, as long as they look good), halved lengthwise and cut in 1/4-inch slices, then place in a colander and rinse well under running water to remove any residual dirt
4 medium-size well-scrubbed bu UNpeeled red potatoes, diced/chopped (Isaac's were somewhat irregularly shaped)
2 cups water (or enough just enough to cover the potatoes – add more if needed)
2 cans (regular size, about 10 ounces each) cream of mushroom soup, undiluted
1 can milk or unsweetened soy milk
1 1/2 to 2 cans water (enough to obtain desired consistency)
1/2 teaspoon McKay's beef-style seasoning
1/2 teaspoon salt
1/2 teaspoon garlic powder
1/8 teaspoon ground black pepper, or to taste
In a medium-large saucepan, melt the margarine over medium heat.
Saute the leeks in the margarine until soft.
Add the potatoes and the 2 cups of water; cover and bring to a boil over high heat, then reduce the heat to medium-low and cook gently for 20 minutes, or until the potatoes are tender.
Stir in the remaining ingredients until the mixture is smooth, then continue heating until the soup is steaming hot.
Taste and adjust the seasonings if needed.
Serve hot with "buttered" garlic croutons as Isaac's does, if desired. (We like it with Ritz crackers)!