Step 1

Wash the vegetables (see Recipe Notes for instructions about washing leeks).

Step 2

Cut the leeks and onion into small half-inch pieces. Dice the potatoes into 1/2 inch dices.

Step 3

Finely chop garlic.

Step 4

In a large pot heat olive oil on medium high heat. Add the chopped leeks, garlic, and onions. Saute for about 5 minutes, until slightly browned.

Step 5

Add the potatoes, vegetable broth, oat milk, and spices. Cook with the lid on for about 15-30 minutes until the vegetables are cooked through and the potatoes are tender.

Step 6

Remove the bay leaves.

Step 7

Using an immersion blender or regular blender, blend about 2/3rds of the soup until creamy. You can either blend part way with the immersion blender, or transfer about 2/3 of the soup to a large bowl and blend that part in batches in a blender.

Step 8

Garnish with fresh rosemary, vegan or regular bacon, a drizzle of olive oil, and cracked pepper to taste.

Step 9

Serve with crusty bread, green salad, or crackers.