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Heat oil in a large soup pot over medium. Add onion, leeks, garlic and salt and cook until translucent and softened, about 8 minutes. Add potatoes, bay leaf, and broth and bring to a boil. Reduce heat to medium-low, cover, and cook until potatoes are tender, about 35 minutes. Add rice milk, dill and pepper, and simmer, uncovered, for 5 more minutes.