Step 1

Gently fry the leeks and onion for 10 minutes, or until soft and translucent.

Step 2

Add the potato and stock, then bring to a simmering point. Let it simmer for 15 minutes or until the potato is cooked.

Step 3

Pour in the almond milk, and let it simmer for another 2 minutes.

Step 4

Transfer everything to a food processor and blend until smooth. Alternatively, you can you a stick blender and do it straight in the pot.

Step 5

Season to taste then divide the soup between four bowls.

Step 6

Sprinkle with chives and drizzle with vegan cream. Serve with your favourite bread. Enjoy!