Peel and chop all of the vegetables.
Heat olive oil in a large pot over medium-high heat. Add minced garlic and the cut leek. Sauté for about 3 minutes or until it is tender.
Stir in the potato, carrot, yellow squash and vegetable stock. Add 2 bay leaves.
Reduce the heat to a simmer, cover and cook for about 20 minutes.
Serve now if you want a more chunky, soupy soup.
If you prefer a creamier soup, use an emulsion blender to blend some of the soup. If you don’t have an emulsion blender, take about half out and put it in a traditional blender.
Add rice, half-and-half, and shredded Swiss cheese. Season with salt and pepper.
Cook for an additional 5 minutes or until the cheese melts. Enjoy!