Creamy Potato Leek Soup

• 1 bunch leeks, trimmed and cleaned
• 2 stalks celery
• 1 small shallot
• 2 cloves garlic
• 1 tablespoon extra virgin olive oil
• 4 large potatoes, peeled and boiled
• 4 tablespoons Temptee whipped cream cheese
• 1/2 cup heavy cream
• 4 cups vegetable broth
• 1 teaspoon salt
• 1/2 teaspoon black pepper

Slice the leeks, celery and onions. Mince the garlic fine. Heat the olive oil, then add in the vegetables. Stir till softened, shiny, and translucent about 5 minutes. Add potatoes, cream cheese, heavy cream, vegetable broth, salt and pepper. Bring to boil, then let simmer for about 20 minutes. Remove from heat and using an immersion blender puree the soup until smooth and creamy. Add salt and pepper as needed to taste.