Homemade potato & leek soup

* *Smart Balance Buttery Spread, 2 tbsp (remove)
* Garlic, 2 cloves, minced
* *Potato, raw, 2 large (3" to 4-1/4" dia.) , peeled and cut into chunks
* Leeks, 2 leeks (about 1 lb.), cleaned and white section chopped
* Pacific Natural Foods Organic Low Sodium Chicken Broth, 1 cup, 4 cups
1/4 tsp. each salt & pepper
* Milk, 1%, 1/2 cup
* *Half and Half Cream, Low Fat, Land O Lakes, 1/2 cup

Clean and chop white part of leeks. Mince 2 cloves garlic. Melt the Smart Balance in a large saucepan and add the garlic and leeks. Saute over medium heat until leeks are soft, about 10 minutes. Stir occasionally--don't let them brown. Add everything else to the pan except milk/cream. Bring to a boil and let simmer 15-20 minutes. Potatoes can be left in chunks, or mashed in the pan, or you can puree the soup. Just before serving, pour in the milk & cream. Stir well and heat through. Makes approx. 4servings.

Number of Servings: 4

Recipe submitted by SparkPeople user DUSTIER58.