3 tablespoons vegan butter
4 leeks, white and green parts only, roughly chopped
3 cloves garlic, peeled and finely chopped
2 pounds Yukon Gold potatoes, peeled and roughly chopped into 1/2-inch pieces
7 cups low sodium chicken or vegetable broth (best quality such as Swanson)
2 bay leaves
1 sprig fresh thyme, plus more for garnish if desired
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 cup vegan cream
1 cup vegan sour cream
Chives, finely chopped (optional)

Melt the butter over medium heat in a large soup pot. Add the leeks and garlic and cook, stirring regularly, until soft but not  brown.
Add the potatoes, stock, bay leaves, thyme, salt and pepper to pot and bring to a boil. Cover and turn the heat down to low. Simmer for 15 minutes, or until the potatoes are very soft.
Fish out the thyme sprig and bay leaves, then purée the soup with a hand-held immersion blender until smooth.  Add the heavy cream and bring to a simmer. Add vegan sour cream. Taste and adjust seasoning with salt and pepper. If soup is too thin, simmer until thickened. If it’s too thick, add water or stock to thin it out. Garnish with fresh herbs if desired.  Top with vegan bacon bits for a different flavour and serve with some  “rooster sauce” to change it up.  Great for a cold day!

We served with cornbread muffins… making it little “south” french dinner.