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Heat oil over medium heat in a large saucepan. Add onions, garlic, celery and carrots with 1/2 tsp salt and sauté 5-7 mins then add bay leaf. Sautee then add flour and sauté for anohter 2 mins. Add in half the milk and mix to pick up all the flour so that there are no dry lumps
Mix the miso in the rest of the milk, add that and the rest of the ingredients, mix well, partially cover and cook for 15-20 mins. Once the potatoes and veggies are tender and cooked, mash and break some potatoes using a pastry cutter or fork.
Top the soup with vegan bacon or Smoky tofu bacon and chives or green onion. Store the soup in the fridge for upto 3 days