Coarsely chop the leeks (white & light green parts only and garlic.
Peel the potatoes and chop them into small to medium dice.
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.
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.
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.
Remove from heat, remove bay leaves and rosemary sprig. Then add the plant milk to the saucepan.
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.
Stir additional optional ingredients until well combined and serve with your favorite toppings.
Notes
Fridge: Store in an airtight container for up to 5 days; reheat on the stove.Freeze: Freeze for up to 3 months in freezer-safe containers. Thaw in the fridge, then reheat on the stove.Meal Prep: Portion into servings for the week, refrigerate or freeze with date labels.