Warm soups and stews are so yummy this time of year...great for the body too! Enjoy this one.
Heat olive oil in pot or dutch oven, add leeks, celery, and carrots. Saute for @188.8.131.52 5 minutes. Season with salt and pepper. Add potatoes and garlic; saute @184.108.40.206 2-3 minutes. Add thyme and give it a quick stir. Add stock and simmer for @220.127.116.11 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.