Step 1

Clean the leek slices in a bowl or pot of water, making sure to peel the layers apart to catch any dirt. When they float to the top, transfer them to a colander and let them drain for a few minutes, or pat them dry with a towel.

Step 2

Once fairly dry, saute the leeks for 9-10 minutes until they’re tender and reduced in size by about half (adjust the heat as needed so they don’t brown).

Step 3

Add in minced garlic and cook for another 1-2 minutes. Then, add the cubed potatoes, vegetable broth, thyme sprigs, and bay leaves.

Step 4

Bring the soup mixture to a low boil, then reduce the heat to low and simmer for 15-20 minutes until the potatoes are fork-tender.

Step 5

Remove the bay leaf and thyme sprigs, then purée the soup using an immersion blender or a standalone blender in batches.

Step 6

Transfer the soup back to the pot and mix in vegan heavy cream. Season the soup with salt and pepper and simmer for another 3-5 minutes to meld the flavors.

Step 7

Divide your vegan potato leek soup between bowls and garnish with fresh chives, green onions, cracked black pepper, croutons, or roasted chickpeas. Happy eating!