Warm soups and stews are so yummy this time of year…great for the body too! Enjoy this one.

• 1 Tbs. olive oil
• 1 cup leeks, sliced
• 2-3 stalks of celery, I like to use the middle section in soups, chopped
• 2 carrots, chopped
• 2 cloves garlic, smashed
• 4-5 potatoes, chopped (I left the skins on)
• Sea salt & pepper, to taste
• Fresh or dried thyme
• 4 cups stock, your choice
• 3/4 cup rice milk

Heat olive oil in pot or dutch oven, add leeks, celery, and carrots. Saute for @ 5 minutes. Season with salt and pepper. Add potatoes and garlic; saute @ 2-3 minutes. Add thyme and give it a quick stir. Add stock and simmer for @ 15-20 minutes, until potatoes are tender.

Remove from heat. I use my immersion blender at this point to pulse the soup a bit to give it a creamier texture, but be sure to leave plenty of chunks. Add rice milk and stir to mix.

Sprinkle a little dill or parsley over the top and serve.