Step 1

Melt the butter in a large saucepan over medium-low heat and saute the leeks, carrots and celery for 5 minutes, stirring occasionally. Add the garlic and saute for another minute.

Step 2

Add all purpose flour, salt and pepper. Stir to combine and saute for another 2 minutes.

Step 3

Pour in half a cup of broth and stir until any lumps of flour dissolve (a couple of minutes).

Step 4

Pour in the remaining broth, add chopped potatoes and bay leaf. Simmer the soup for 20 minutes or until the potatoes are tender.

Step 5

When the potatoes are fork tender, remove the bay leaf and add the coconut milk and vegan cheese. Cook the soup for another 5 minutes, stirring occasionally

Step 6

Using an immersion blender, blend the soup until you achieve a creamy consistency, adding water (broth) if the soup is too thick. If you don't have an immersion blender, you can puree the vegan potato soup in a food processor.