3 Potatos, cubed
4 Cup Veggie Stock
1/2 Onion, chopped
Rosemary, Thyme to taste
Salt, Pepper, to taste
In a large pot cook the potato and leek until soft – roughly ten minutes.
Add the rest of the ingredients and then simmer for 20-30 minutes until the potatoes are cooked through.
Run through a food processor and serve. I garnished with sour cream, which is obviously not vegan, but you can always omit it if you want it dairy free.