Sauté chopped leeks, celery, garlic and asparagus in a soup pot with a good quality oil (I used avo oil) Add veggie broth to cover the veggies then add cubed potatoes (I used white and sweet). Add enough broth to cover the potatoes. Simmer until potatoes are tender on low heat. Then add spices of choice. I used Trader Joe's Mushroom Umami Seasoning. Salt and pepper. Add milk of choice (I used creamy cashew/almond) and warm it up on low heat, do not boil! Add some chopped flat-leaf parsley when serving. Enjoy!