Garlicky Potato-Leek Soup (Vegan)

• 3 tablespoons olive oil
• 1 head garlic cloves peeled
• 3 leeks coarsely chopped
• 1/2 cup dry vermouth
• 3 pounds potatoes washed, partially peeled, cut into big chunks
• 4 cups vegetable broth
• 1 teaspoon ground coriander
• 1 teaspoon thyme
• salt
• pepper
• 2 tablespoons Earth Balance "butter"

1. Heat the oil in a medium soup pot over medium heat.
2. When the oil is warm, add the garlic, lower heat to low, cover and cook for 7-8 minutes. Garlic should be browning but not done.
3. Add the leeks and saute on medium for about 5 minutes.
4. Add vermouth and saute for another minute or two.
5. Stir in potato chunks.
6. Add broth, coriander and thyme.
7. Cover and bring to a boil over medium-high heat.
8. Simmer over low heat for about 20 minutes -- until potatoes are soft.
9. Use a hand blender on medium-low setting to puree the soup. Leave some chunky bits.
10. Add salt and pepper to taste.
11. To make the soup richer, stir 2 tablespoons of Earth Balance "butter" into the pot just before serving.
12. Serve warm with chopped chives or green onions.

olive oil, garlic, leeks, potatoes washed, vegetable broth, ground coriander, thyme, salt, pepper, butter

Taken from www.yummly.com/recipe/Garlicky-Potato-Leek-Soup-_Vegan_-1657066 (may not work)