Leeks are a wonderful addition in many soups - broccoli, spinach, kale, etc. They add flavor and all important cancer fighting nutrients. This recipe has been adapted from Jennifer Reilly's, R.D. wonderful cookbook, "Cooking with Trader Joe's: Skinny Dish".

• 3-4 cups of water or low sodium vegetable broth
• 2-3 medium size potatoes, peeled and cut in chunks
• 2 large leeks, cleaned well and sliced thin (If you can find frozen leeks, use a 1 lb package)
• 2 stalks broccoli cut into pieces; slice the stalks thinly and include in the soup.
• 4 cloves garlic, peeled but leave whole or use frozen cubes (which you can find at Trader Joe's)
• 1/2 tsp dried tarragon
• salt and pepper to taste
• 2 T Earth Balance margarine 

In large soup pot, heat the water or veggie broth, then add all the ingredients. Bring to a boil, then cover and simmer till potatoes are done.

Put the soup in a large high speed blender or processor and mix in batches. You can also use an immersion blender to mix the soup.

Enjoy!!!