Leftover potato/leek/onion/garlic soup made by first sauteing the leeks, onion, and garlic and adding them to the crock pot filled with diced yukon gold potatoes, veggie broth, and almond milk, seasoned with sea salt, black pepper, dill weed, and dulse flakes....partially blended with the immersion blender to thicken it up once it was done, then topped with chopped fresh chives before serving, along with some spicy herb flatbread on the side.