Step 1

Heat up the olive oil in a pan. Add the onion and fry it for about 3 minutes. Add the leeks and fry for another 3 minutes. Add the boiled potatoes with a little salt and pepper. Mix well and add the vegetable stock.

Step 2

Simmer over a gentle heat for 10 minutes. Purée in a blender until no lumps remain. Taste and adjust the seasoning if needed. Add the oat milk and mix well until everything is combined.

Step 3

Divide in soup bowls and serve hot with crusty bread.

Step 4

Reheat the soup to a gentle simmer (add some extra oat milk if the soup is too thick for your liking).