Wash the whole leeks. Chop the bottom ends off the leeks, as well as the dark green top portion (around 2 inches off the top depending on the leek) to have just the white and light green portion remaining. Then slice the leeks lengthwise, then make slices around ¾ cm thick. Re-wash the sliced leeks, and pat dry.

Place a large pot or very large pan with high sides on medium heat.

To the pan, add the 3 ¾ (packed) cups sliced leeks, the 1 tbsp. oil, and the 1 ½ tbsp. plant-based butter. Cook approx. 5 to 7 minutes, stirring occasionally, until the leeks are softened. Avoid browning if possible.

Add the 2 tbsp. minced garlic and the 24 oz. potatoes. Cook another minute.

Add the 1 ½ tsp. kosher salt, ½ tsp. pepper, ¼ tsp. ground sage, ¼ tsp. ground thyme, 1 bay leaf, and 4 ¾ cups vegetable broth. Cover and bring to a boil, then turn down the heat to cook at a gentle simmer for around 15 minutes or until the potatoes are fork tender. Remove the bay leaf.

While the soup is cooking, cook the remaining ½ cup sliced leeks in a small skillet in a touch of oil or plant-based butter, along with a dash of salt, pepper and garlic powder, until getting a bit crispy and browned, around 3 to 5 minutes. Then set aside to garnish the soup with these.

Blend the soup in 2 to 3 batches depending on the size of your blender (very carefully, as it’s hot!). You can do this by having another pot or very large bowl on the side, to pour the blended soup into, before returning it all to the main pot.

Then add the ¾ cup oat milk to the main pot and stir it into the soup. Gently heat the soup for a few minutes, and then carefully taste for seasoning. Add a bit more salt and pepper if desired, and the optional ¼ tsp. garlic powder.

Serve and top with a bit of the cooked leeks and sprinkle of pepper and chives.