Step 1

Coarsely chop the leeks (white & light green parts only and garlic.

Step 2

Peel the potatoes and chop them into small to medium dice.

Step 3

Stir-fry the leeks in a large saucepan over medium-high heat (7 convection). Sauté for 5 minutes, until softened; add a couple of tablespoons of water if they stick. Add chopped garlic and stir frequently, preventing them from burning.

Step 4

Add the potatoes and season with salt and pepper. Add vegetable bouillon and water to cover the potatoes, and bring them to a boil and add all the dried herbs.

Step 5

Stir in nutritional yeast, dry and fresh herbs. Reduce heat to medium, cover, and simmer for 15 minutes, stirring a couple of times, until the potatoes are fork-tender.

Step 6

Remove from heat, remove bay leaves and rosemary sprig. Then add the plant milk to the saucepan.

Step 7

Using an immersion blender, blend the vegetables and liquids until smooth. Alternatively, you can place the contents in a blender until smooth, holding the lid with a tea towel since hot liquids tend to explode when mixed in a blender. Taste and adjust seasonings as desired.

Step 8

Stir additional optional ingredients until well combined and serve with your favorite toppings.