Clean and chop four leeks. These were picked from the garden this morning. :)
Clean four medium red potatoes.
Dice into half-inch cubes.
Add the leeks and potatoes to the crockpot.
Pour in two tablespoons olive oil.
Add the sea salt, pepper, and bay leaf. (Look how cute this sea salt bottle is.)
Add 32 oz of veggie broth. Turn the crockpot on low for five hours.
five hours later....
Add one cup soy milk, and three tablespoons flour to a small bowl.
Whisk until the flour and soy milk have mixed.
Pour in with the soup.
Stir to mix, and cook for another 30 minutes.
Chop two tablespoons of parsley. Add this when there are only ten minutes left.
Stir in the parsley.
Serve in a bowl. We choose to serve the soup in bread bowls.
What a perfect meal for a cozy, fall night!