Heat olive oil in a large pot over medium heat.
Add leeks and potatoes, and sauté for about 5 mins, stirring constantly.
Add in the thyme, DRSB #2, pepper, and dill. Saute for another 5-10 minutes.
Add vegetable stock and bring soup to a near boil.
Reduce to low heat, cover pot, and simmer for about 45 minutes.
At the end of simmering, use a stainless steel immersion blender to puree the soup in the pot until you reach the desired level of smoothness.
Garnish with parsley, pine nuts, pumpkin seeds, vegan bacon or oyster crackers.