Ingredients
2 tablespoons canola or grapeseed oil1 medium yellow onion, diced2 sticks celery, chopped2 carrots, chopped3-4 cloves garlic, minced1 1/2 teaspoons salt1 teaspoon freshly ground black pepper¼ cup all-purpose flour2 cups unsweetened non-dairy milk (soy or oat)4 cups low-sodium vegetable broth, divided2 pounds Washington yellow potatoes, chopped1 teaspoon fresh or dried thyme1/2 teaspoon fresh or dried rosemary, finely chopped1 bay leaf