1 ½ cups chopped leeks
2 tablespoons olive oil
1 tablespoon garlic paste or minced garlic
½ cup dry white wine
1 ½ pounds potatoes, unpeeled and diced
4 cups vegetable stock
2 cups non-dairy milk
Salt and ground white pepper to taste
1. Rinse chopped leeks to remove any imbedded dirt or sand; drain well. In stockpot, heat oil over medium-high heat until hot. Add leeks; cook and stir until tender. Add garlic; cook and stir until garlic browns. Deglaze pot by adding wine and scraping up any brown bits. Boil until wine reduced to about 2 tablespoons.
2. Add potatoes and stock; bring to a boil. Reduce heat to low; simmer, uncovered, about 20 minutes or until potatoes are very tender. Process soup with immersion blender, or in batches in blender or food processor, until smooth. Return soup to stockpot; stir in milk. Heat through, stirring frequently to prevent scorching. Season to taste with salt and pepper.
Yield: 10 Cups