|Course||Category||Base Ingredient||Prep Time||Prep Style||Difficulty|
|Main Dish||Vegetables||Leeks||1 Hour||Stove Top||Intermediate|
In a large pot, combine leeks, potatoes, carrots, bay leaf, thyme, salt and pepper. Add vegetable broth and enough water to cover vegetables. Bring to a boil. Turn heat to simmer and cook until vegetables are soft.
In a separate pan, heat soy milk. When vegetables are soft, add milk to vegetable mixture.
Make a roux, or paste, by combining the oil and flour. Stir into hot soup, a tablespoon at a time, allowing several minutes of cooking between each addition until soup reaches desires thickness.
Remove bay leaf before serving.
Level of Difficulty: