If it were any easier, it would come in a can. And it's terrific hot or cold.
Medium-heat in a soup pot:
2 tbsp margarine
Cut up and add:
1 small onion
1 bunch scallions, all the white parts and a little green
Cover and cook over very low heat for about 10 minutes, or until soft. Add:1 medium potato, peeled and diced
2 1/2 cups chicken soup stock
Bring to a boil, cover again, and simmer over medium low heat for 30 minutes. Cool slightly, then puree in blender. Pour back into pot and add:
1 1/2 cups nondairy creamer
1 tsp lemon juice
salt and white pepper if desired
Serve topped with chives or chopped scallions.