• 25gVegan spread
• 2Leeks, washed and thinly sliced
• 250gPotatos
• 1.2lVegetable stock, hot
• 2Bay leaves
• 100mlCream (we use Oatly or home made cashew cream thinned down)
• 125gBlue style cheese, crumbled, plus extra to serve

Instructions

1. 1

   Melt the spread in a large saucepan. Add the leeks and cook for 5 minutes, stirring now and then, until softened but not browned.

2. 2

   Cut the potatoes into thick slices and add to the pan with the vegetable stock and bay leaves. Season to taste with salt and freshly ground white pepper.

3. 3

   Cover with a lid, bring to the boil, then reduce the heat slightly. Simmer for 15 minutes or until the potatoes are very soft. Remove from the heat.

4. 4

   Stir the cream and Sheese into the hot soup, then discard the bay leaves. Blend with a stick blender until smooth.

5. 5

   Taste and adjust the seasoning if necessary.

6. 6

   Sprinkle with extra Sheese to serve.