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4 Medium Yukon Gold Potatoes, peeled and diced

2 Large Leeks, light green and white parts

2 Tbsp Olive Oil

3 Tbsp Dry White Wine

4 Sprigs Fresh Thyme, 1 teaspoon dried

1/2 Sprig Fresh Rosemary, finely minced, 1/2 tsp

2 Bay Leaves

6 Cups Vegetable Stock

1 tsp sea salt

1/2 tsp Freshly Ground Black Pepper

1 Cup plain Soy Milk

Garnish: fresh chives, warmed French bread on the side



1. Rinse the leeks well then thinly slice. Peel and dice the potatoes.

2. In a large stockpot, heat the oil over a medium-high heat. Add the leeks to the oil and saute until they are softened, about 3-5 minutes. Pour over the wine and sauté for an additional minute.

3. Add the potatoes and stir well to prevent sticking. Add the stock, salt, bay leaves, rosemary and thyme. Bring the soup to a simmer and cook until the potatoes are soft, about 20 minutes.

4. Add the pepper and remove the bay leaves and thyme stems. Then start to mash the potatoes (I like my soup to be chunky). Reduce heat to medium-low.

5. Once slightly cooled, stir in the soy milk. Continue heating for another 15-20 minutes.

6. Serve warm with French bread to dip. Enjoy!