Instructions:

Yield: 5 quarts

5 lb Potatoes; peeled and cubed
1 ea Leek; coarsely chopped
1 1/2 lb Carrots; peeled and cubed
1 ea Bay leaf
4 tsp Thyme
1 tbsp Each salt and white pepper
32 oz Vegetable broth
4 cup Water
5 cup Soy milk
3 tbsp Oil
4 tbsp Flour

In a large pot, combine potatoes, leeks, carrots, bay leaf, thyme, salt and pepper. Add 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 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.