Corn Potato Leek Soup

1 T. Earth Balance butter or Olive oil
3 Leeks, washed and sliced into 1/4" slices using light green parts as well
1 Med. Yellow onion, coarsley chopped
4 garlic cloves, minced
5 large size yellow potatoes (yukons) Peeled and cut into 1/2" cubes
7 c. vegetable broth
3 T. vegetarian chicken seasoning
1/2 t. liquid smoke
1 c. vegan sour cream
2 T dried chives, plus more for topping
red pepper flakes (optional for topping)
salt and pepper to taste
1 can corn

heat oil or butter in a large soup pot on med heat.  add leeks and onions and saute for 5-7 min.  until translucent.  Add garlic and cook 1 minute.  Add broth, potatoes, seasoning, chives, smoke and sour cream.  cook 20 min.  until potatoes are soft.  remove from heat blend place 1/2 of soup in a blender and puree.  place puree back in the pot and add corn, cook approximately 5 minutes until heated through. serve in bowls topped with dried chives and red pepper flakes if you like it a little spicy.

Serve.

8 servings.