Place potatoes in a large pot of water and bring to a boil. Cook for 15-20 minutes or until potatoes are tender. Drain and return potatoes to the pot. Set aside.
In a large sauce pan, melt butter and add leeks. Cook for 3 minutes, add garlic and onions. Cook for 3 more minutes. Add vegetable stock, bring to a boil. Remove from heat and set aside.
Add jalapenos, water and leek mixture to the large pot the potatoes are in, add white pepper and salt. Puree.
During the summer months you can chill the soup at this time. In the winter months, keep it hot! Before serving, stir in heavy cream and sprinkle with Galaxy Veggie Topping. Top with chives or parsley and serve!
Recipe created by Amy Angelo