1 each: med. leek (white part only), large poblano, jalapeno chili
1 lb new potatoes, unpeeled, halved
6 cloves garlic, peeled
vegetable cooking spray
1 1/2 teaspoon each: chili powder, dried oregano, pepper
4 cups vegetable broth, divided
1/2 cup to 3/4 cup soy milk or soy creamer
1/4 cup minced cilantro
Cut leek and chilies into 3/4-inch pieces. Arrange vegetables in single layer greased foil-lined pan; spray with cooking spray and sprinkle with herbs and pepper. Roast at 425 degrees until browned and tender, about 40 mins. Remove garlic when tender, after about 30 mins.
Process vegetables and 1 to 2 cups broth in food processor or blender until smooth. Heat vegetable mix and remaining broth to boiling in large saucepan; reduce heat to medium. Stir in soy milk/creamer and cook until hot, 3 to 4 mins. Stir in cilantro; season with salt.