Potato and Leek Soup

I had tried potato and leek soup at restaurants and parties before, but I had never made it myself.  I cooked it because I was ready for something without beans.

2 lbs potatoes, cut into 1/2 inch pieces (4 -6 potatoes)
2 leeks, thinly sliced (you only eat the bulb of the leek, or the white and light green part.  The dark green part is too tough)
1/2 teaspoon dried thyme
2 fresh basil leaves, chopped, or 1/2 teaspoon dried basil
1 bay leaf
a pinch of marjoram (optional)
salt and pepper to taste
4 cups vegetable stock
1/2 cup plain soy or almond milk

Put everything except the soy or almond milk in a crock pot and cook on low for 6+ hours.  Remove the bay leaf, and depending on how chunky you want it, remove some or all of soup and blend it in a blender, then return it to the crock pot.  (Or if you have a hand held blender you can use that.)  Stir in the soy or almond milk and garnish with a little parsley if you like. Serve. This is a really mild soup, and is good for dipping wheat bread in.