LaLaPaLeek Soup with Cheese

Description
Always check the ingredients to make sure the product is vegan.

Ingredients

 * ¼ cup (½ stick) soy margarine
 * 1 large leek (white and pale green parts only), thinly sliced
 * 1 large garlic clove, minced
 * 4 large potatoes (about 2¼ pounds), peeled, cut into ½-inch pieces
 * 2 large carrots, peeled, cut into ½-inch pieces
 * 4 cups un-chicken or vegetable broth
 * 2 tablespoons chopped fresh dill or 1 tablespoon dried
 * ¾ cup soymilk
 * 4 ounces Tofutti Better Than Cream Cheese
 * 1 cup grated soy cheddar cheese (about 3 ounces)
 * chopped fresh parsley (optional)
 * additional grated soy cheddar cheese (optional)

Directions

 * 1) Melt soy margarine in heavy large pot over medium heat.
 * 2) Add leek and garlic; sauté until tender but not brown, about 4 minutes.
 * 3) Add potatoes and carrots; sauté 5 minutes longer.
 * 4) Add broth and dill; simmer uncovered until vegetables are tender, about 20 minutes.
 * 5) Remove from heat.
 * 6) Add soymilk to soup.
 * 7) Transfer half of soup to blender.
 * 8) Add cream cheese and blend until smooth.
 * 9) Return soup to pot.
 * 10) Add 1 cup grated soy cheddar cheese and stir over low heat.
 * 11) Season soup to taste with salt and pepper.
 * 12) Transfer to large serving bowl.
 * 13) Garnish soup with chopped fresh parsley and additional grated soy cheddar cheese, if desired.