Add olive oil to a pot and heat over medium heat.
Saute vegetables and spices. Add the chopped onion and leeks to your pot. Saute until softened, about 10 minutes.
Add the garlic, thyme and rosemary. Saute for a couple more minutes.
Cook potatoes and stock. Add the chopped potatoes, bay leaves and vegetable stock to your pot.
Bring to a boil over high heat.
Reduce the heat, cover and simmer until the potatoes are soft and cooked, about 10-12 minutes. Take off the heat, remove the bay leaves and rosemary sprig.
Blend your soup until smooth and season with salt and black pepper to taste. Serve and enjoy.

2 onions, chopped
1 teaspoon garlic, minced
1 tablespoon olive oil
4 large leeks (white and light green parts only, chopped)
1 teaspoon dried thyme
1 sprig of fresh rosemary, removed
6 medium potatoes (approx. 1 kg), peeled and chopped
2 bay leaves
4 cup vegetable stock
Sea salt, to taste
Black pepper, to taste
Optional toppings including chopped chives, roasted chickpeas, your favorite bacon substitute or shredded vegan cheese