Step 1

Heat vegan butter in a large saucepan on medium heat. Add finely chopped onion, mix and let cook for a few minutes.

Step 2

Cut the ends of the leeks, remove the outer layer and chop off the dark green tops. Slice the leeks in half lengthways and then slice into semi circles. Place in a colander and rinse well to get rid of any soil.

Step 3

Add minced garlic and leeks to the pan and leave to sweat and cook. The leeks will reduce in volume and become soft and wilted. It may take around 10 minutes.

Step 4

Peel the potatoes and cut into 1 inch sized cubes. Add to the pan along with the vegetable stock, thyme (just the leaves), mustard and maple syrup. Leave to simmer for about 20 minutes until the potatoes are soft through. Use a knife to check.

Step 5

Use a hand blender (or transfer to a blender) and blend until smooth. Add the vegan cream and taste. Season with salt and pepper.

Step 6

Serve and top with a drizzle of cream and chopped chives. b