- 6 Yukon Gold potatoes, peeled (if not organic) and diced
- 3 or 4 leeks, white and light green parts only, sliced
- 1 onion, diced
- 2 carrots, diced
- 2 stalks celery, diced
- 4 cups vegetable stock
- 4 cups water
- 2 bay leaves
- 2 tsp sea salt
- 1/4 tsp white pepper
- 1 fresh rosemary sprig (or 1 tsp dried rosemary, crushed)
- 1 cup non-dairy milk
Combine all ingredients, except non-dairy milk, in a stock pot.
Bring to a boil, then simmer until potatoes are soft.
Remove bay leaves and leftover rosemary twig.
Puree with an immersion blender until smooth.
Add non-dairy milk and adjust seasoning, if necessary.