Ingredients

• 1 tablespoon olive oil
• 4 leeks, white and light green parts, sliced
• 4 garlic cloves, chopped
• 4 russet potatoes, peeled, cubed
• 4 cups vegetable broth
• 1 (14 ounce) can white beans, drained
• 1 teaspoon fresh rosemary
• salt and pepper

Instructions

1. Heat olive oil in a 4-quart pot.

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

3. Add garlic and sautee another minute or so.

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

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. Sprinkle with soy cheese, if desired.