Step 1

Place the potatoes, leeks, garlic, and stock into a large saucepan.

Step 2

Bring to the boil, reduce heat, cover, and simmer for 30 minutes or so, until the veggies are soft.

Step 3

Turn off the heat, and use an immersion blender to roughly blend the soup.

Step 4

Crumble in the cheese, and gently stir through - it just needs to soften, not completely disintegrate.

Step 5

Grind over some black pepper, garnish with a little parsley, and serve with chunky fresh bread.

Step 6

This heart vegan potato, leek, and cheese soup will keep in the fridge for around 3 days, and for up to 3 months in the freezer.