Heat the oil in a large soup pot or dutch oven, sauté the leeks until soft, for about 5 min, stirring often. Add the minced garlic and sauté for another minute or until fragrant.

Add the stock and potatoes to the pot and bring to a simmer. Cook for about 15 minutes, or until the potatoes are soft and cooked through. Add more broth if needed.

Take the soup off the heat and add the optional vegan heavy cream. Blend the soup until smooth and creamy using an immersion blender. If the soup is too thick, add a little more broth or heavy cream if desired. Salt and pepper to taste.

Serve hot with optional toppings like a drizzle of vegan cream, some vegan croutons and fresh chopped parsley or thyme.