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This soup has been an old standby for years. I've been making it for so long by rote feeling that writing it down may be difficult. What I particularly like about it is the garlic. Sometimes I roast the garlic earlier in the day. Other times I just sauté it a bit before sautéing the leeks. What's most important is the amount of garlic. I prefer to use an entire head of garlic for 4 large/6 small servings of soup.

Garlicky potato-leek soup -- prep time: 40-45 minutes; makes 4 large or 6 small servings

Ingredients

1 head of garlic, cloves peeled

3 tablespoons olive oil

1/2 cup dry vermouth

3 leeks, coarsely chopped

3 pounds potatoes -- washed, partially peeled, cuts into big chunks

4 cups vegetable broth

1 teaspoon coriander

1 teaspoon thyme

salt and pepper to taste

Directions

Heat the oil in a medium soup pot over medium heat. When the oil is warm, add the garlic, lower heat to low, cover and cook for 7-8 minutes. You want the garlic to get slightly brown but not done.

Add the leeks and sauté on medium for about 5 minutes. (Add an optional splash of dry vermouth or dry white wine here.)

Add the potato chunks. Stir everything together. Pour in broth. Add coriander and thyme. Cover and bring to a boil over medium-high heat. Simmer over low heat for about 20 minutes -- until potatoes are soft.

Use a hand blender on medium-low setting to purée the soup. I leave quite a bit chunky. Add salt and pepper to taste.

To make the soup richer, stir 2 tablespoons of Earth Balance "butter" into the pot just before serving. Serve with chopped chives or green onions or vegan cheese.

Enjoy!