" Creamy " Vegan Potato-Leek Soup

1. 1

   Heat olive oil in a 4-quart pot.

2. 2

   Sautee the sliced leeks about 5 minutes or until slightly tender.

3. 3

   Add garlic and sautee another minute or so.

4. 4

   Add potatoes and broth. Bring to a boil. Reduce heat to medium and simmer 20 minutes or until potatoes and leeks are quite tender.

5. 5

   Add beans, rosemary, salt, and pepper, and more broth, if necessary.

6. 6

   Puree until smooth, using an immersion blender or in small batches in a regular blender. If necessary, return to heat until warm enough.

7. 7

   Sprinkle with soy cheese, if desired.

* Per serving · 4 servings · Values may vary.

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