Dice the leeks, using only the white parts and the light green parts until you have about 1 cup. Rinse them after dicing, as leeks tend to collect sand between their layers and add them to the soup pot.
Dice the red potatoes, leaving their skin on. Add them to the soup pot with the vegetable stock, bay leaf, and thyme.
Let the soup cook on medium heat for 15-20 minutes, until the potatoes are tender. Remove the bay leaf.
Puree about two-thirds of the soup using an immersion blender or blender. This will leave you with some texture. Alternatively, puree the whole soup if you prefer.
Add the salt, and pepper to taste.
Serve the soup with pomegranate arils for a crunchy, sweet topping.
Notes
For leftovers, add ½ cup vegetable stock or water before refrigerating as the soup will thicken after chilling.
Recipe by Uproot Kitchen at https://uprootkitchen.com/2014/11/21/vegan-potato-leek-soup/