2 leeks, cut to the light green and sliced into rings
2 Tbs butter
7 cloves of garlic, minced
Saute first two items about 10 minutes until fairly soft, add half of the garlic and sauté another 3. Remove from heat and reserve.
6 medium potatoes, diced small
1 Tbs salt
water to cover, plus another two cups
Bring to a boil, then add lots of salt and about 3 Tbs powdered boullion, stir, and turn down to a light boil/heavy simmer
Large shallot, diced small
Saute for 5 minutes, then add
Salt to taste (about 1Tbs at least because the potatoes absorb a lot of the saltiness)
2 tsp white pepper
1 Tbs butter
and the rest of the garlic. Saute 3 minutes more, then add to the boiling potatoes. Cook for 15 minutes, then add a whole tub of Tofutti cream cheese and stir in until it’s melted. Cook for another 15 or until potatoes are soft but not total mush, and add the leeks. Stir well, cook for another 5 – 10 minutes, and serve.