In a large heavy pot or oven, add onion, leeks, garlic, olive oil, salt, black pepper, thyme and the bay leaves, and sauté over medium heat for 5 minutes. Then, add potatoes, celery and bell pepper, and sauté for 5-7 minutes or until carrots start to get soft. Add the broth, cover, and simmer for 15-20 minutes.

Remove from heat, pull out the bay leaves, and add the non-dairy milk. You can either blend the soup in a blender or use an immersion blender. I like it slightly chunky, so I stop blending before it's completely smooth. Once it's blended to your preference, stir in the chard, parsley, nutritional yeast, and apple cider vinegar. Taste, adjust seasonings and serve.