Step 1

To a large soup pot or a Dutch oven, heat the olive oil or butter over medium heat. Add the leeks and cook for 5 minutes, lowering the heat if necessary, to prevent burning. Then add the garlic and cook for 5 more minutes, stirring occasionally, until the leeks are lightly golden and the garlic releases its flavor.

Step 2

Add the potatoes, white beans, bay leaves, thyme strings, salt, black pepper, and vegetable broth. Stir and bring to a boil. Simmer over medium-low heat for 15-20 minutes with a lid on, until the potatoes are very soft.

Step 3

Take out the thyme and the bay leaves and use an immersion blender to blend the soup. If you are using a standard blender, make sure to let the soup cool a bit before handling. Fill the jar only halfway through and leave the hole in the lid open to allow steam to escape. Blend until creamy and pour into a clean pot.

Step 4

Add this point, you can taste and adjust the flavor, and the thickens of the soup. If it's too thick, add more vegetable broth, one cup at a time, until you reach the desired consistency.

Step 5

Serve with a drizzle of olive oil and some fresh thyme on top. If you're feeling extra fancy you can top it with some dairy-free cheese as well (optional). Enjoy!