Potato and Leek Soup

Chop the green ends off your leeks, then slice them in half lengthwise. Rinse the leeks to wash out any dirt or sand, then slice them thinly.
2 leeks
Chop the potatoes into chunks (no need to peel), and mince the garlic.
4 baking potatoes, 2 garlic cloves
Heat the oil and butter in a large casserole pan over medium heat and add the leeks. Sauté for 6-8 minutes, taking your time to allow the leeks to soften and turn almost golden in places in the butter.
1 tablespoon olive oil, 2 tablespoon butter
Add the minced garlic, thyme, salt, and pepper, and cook for another minute.
1 teaspoon dried thyme, Salt and pepper to taste
Add the chopped potatoes, then pour in the vegetable stock and add the bay leaves, and stir everything together.
600 ml vegetable stock, 2 bay leaves
Leave the potatoes to simmer for about 20 minutes, until they pierce easily with a fork.
Use a hand immersion blender to blend the soup until smooth (if you only have a countertop blender, blend the soup in batches once it’s cooled a little).
Pour in the cream and swirl through on low heat.
250 ml heavy cream
Serve hot with the chives, vegan bacon bits, a drizzle of olive oil, and a crack of black pepper.
Fresh chives, Vegan bacon bits, Extra virgin olive oil