Creamy Vegan Potato Leek Soup

Adapted from alex jamieson's great american detox diet. serve with crusty bread and salad for a hearty, satisfying meal.

Heat olive oil in a 4-quart pot.

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

Add garlic and sautee another minute or so.

Add potatoes and broth.

Bring to a boil.

Reduce heat to medium and simmer 20 minutes or until potatoes and leeks are quite tender.

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

Puree until smooth , using an immersion blender or in small batches in a regular blender.

If necessary , return to heat until warm enough.

Sprinkle with soy cheese , if desired.

olive oil, leeks, garlic cloves, russet potatoes, vegetable broth, white beans, fresh rosemary, salt and pepper