Potato Leek Soup
- 2 leeks (white and green part, discard leaves)
- 1.5-2.0 pounds potatoes (I like Yukon golds)
- 3 cloves garlic
- 6 cups chicken stock
- 6 0z feta cheese
- salt and white pepper to taste
Finely dice the leeks. Make sure to wash them thoroughly as they are grown in sand. Peel then cut the potatoes into large chunks and set aside. In a large soup pot, saute the leeks in smart balance until translucent, about 3-5 minutes, over medium heat. Add the chopped garlic. Add the chicken stock and potatoes. Simmer for about 30 minutes, until the potatoes are fork tender. Using an immersion blender (or in small batches in a blender) blend the mixture. Once everything is smooth, add the crumbled cheese and season.