Cream Of Potato Florentine Soup

• 1/2 cup I Can't Believe It's Not Butter!(R) It's Vegan
• 1 leeks medium, white and light green part only, thinly sliced,, about 1 cup, or 1 medium onion, sliced
• 2 cloves garlic chopped
• 3 pounds all-purpose potatoes peeled and chopped
• 8 cups low sodium vegetable broth or water
• 3/4 teaspoon salt
• 2 cups baby spinach leaves torn
• 2 teaspoons chopped fresh thyme

1. Melt I Can't Believe It's Not Butter!(R) It's Vegan in large saucepan over medium-high heat and cook leeks, stirring occasionally, until leeks begin to soften, about 4 minutes. Stir in garlic and cook, stirring, until fragrant, about 30 seconds.
2. Stir in potatoes, broth and salt bring to a boil over medium-high heat. Reduce heat and cook covered, stirring occasionally , until potatoes are tender, about 20 minutes. Remove from heat and cool slightly.
3. Process in blender in 2 batches until smooth. Stir in spinach and thyme. Season, if desired, with salt and pepper.
4. Tip: For quick homemade gluten free croutons, melt 3 tablespoons ICB Vegan Spread in large nonstick skillet over medium-high heat and cook 2 cups cubed gluten free whole grain bread, stirring frequently, until golden brown, about 5 minutes. Serve over soup.

i, leeks, garlic, potatoes, vegetable broth, salt, baby spinach, thyme

Taken from www.yummly.com/recipe/Cream-of-Potato-Florentine-Soup-2179501 (may not work)