Heat the olive oil in a medium soup pot over medium heat.

Add the peeled garlic cloves to the warm oil.

Reduce heat to low, cover the pot, and cook for 7-8 minutes until the garlic is browning but not done.

Add the coarsely chopped leeks and sauté on medium heat for about 5 minutes.

Add dry vermouth and sauté for another 1-2 minutes.

Stir in the potato chunks.

Add vegetable broth, ground coriander, and thyme.

Cover the pot and bring to a boil over medium-high heat.

Reduce heat to low and simmer for about 20 minutes, until potatoes are soft.

Use a hand blender on medium-low setting to puree the soup, leaving some chunky bits.

Add salt and pepper to taste.

Stir in Earth Balance "butter" just before serving to enrich the soup.

Serve warm, garnished with chopped chives or green onions.