leek and potato soup (vegan)

1.In larger soup pot dissolve 2 cubes or 3 TB vegan chicken flavor boullion or soak three dried shitakes cut into bits with 1 tsp salt  in three boiling cups water
2.Take 2 lg cleaned leeks sliced into rounds or cut fine please use all but the toughest of the green parts and all of the white.add 4 toes of garlic chopped.
3. Saute leeks and garlic in olive oil til green parts turn emerald
4. Add leeks to the pot add 2-4 clean and chopped potatoes or parsnips. I like red potatoes and parsnips for this application (if you don't peel them it's not as fancy looking but generally has more fiber) add optional 1 tb of nutritional yeast
5.Allow to boil until the potatoes fall apart. add  optional 1 cup blonde beer, hard cider or white wine and allow alcohol
to blend with other flavors and simmer down.
 6. Add one TB brown mustard (skip it if you don't have it)
 7. 2-3 cups almond milk (or you could use soy but rice will taste gross)
can be served cold and pureed
can be served hot and pureed
If you want it thicker simmer longer or use more potatoes
if you want to make it heartier/healthier you could add carrots, peas, frozen and thawed bits of tofu (chewy texture), chard,mushrooms,asparagus,kale or cabbage (though bok choy turns out pretty gross here) broccoli isn't a great idea here as it gets bitter when stewing.