Based on

1 tablespoon extra-virgin olive oil
3 large leeks, white and light green parts washed and sliced into 1/4-inch slices
4 regular sized chopped yellow onion
2 celery stalks
1/2 teaspoon sea salt
3 cloves garlic, minced
6 medium sized Yukon Gold potatoes peeled and cubed into 1/2-inch cubes
6 cups vegetable stock (no added salt Go-Bio)
1 bay leaf

1. Heat a 4-quart soup pot over medium heat and add the oil.

2. Add the leeks, onion, and sea salt and saute for about 5 minutes, stirring often, until the onion begins to turn translucent.

3. Add the garlic and stir well. Cook for 1 minute more.

4. Add the potatoes and vegetable stock, cover, and bring to a boil. Reduce heat to simmer. Ready in 20 minutes.  But simmer for the whole afternoon