By Jen Booker
December 27, 2016
If you make this ahead of time or to freeze, leave out the cream and Sheese and stir in a few minutes before serving
1Melt the spread in a large saucepan. Add the leeks and cook for 5 minutes, stirring now and then, until softened but not browned.
2Cut the potatoes into thick slices and add to the pan with the vegetable stock and bay leaves. Season to taste with salt and freshly ground white pepper.
3Cover with a lid, bring to the boil, then reduce the heat slightly. Simmer for 15 minutes or until the potatoes are very soft. Remove from the heat.
4Stir the cream and Sheese into the hot soup, then discard the bay leaves. Blend with a stick blender until smooth.
5Taste and adjust the seasoning if necessary.
6Sprinkle with extra Sheese to serve.