Peel and dice the onion and potatoes. Discard the outer tough leaves of the leeks. Clean the leek well from any dirt before slicing it into thin rings.

Melt your vegan butter substitute in a pot, and sweat the onions on medium heat until turning translucent. Add the garlic and cook for another minute.

Add the potatoes and leek, and cover the ingredients with vegetable stock. Add the bay leaf and give the ingredients a first season with salt and pepper. Bring the soup to a simmer and let it cook for 30 minutes.

Once the vegetables are turning nice and soft, blend the soup until silky smooth. Slowly add the soy cream while blending. Check the soup for seasoning.

Allow the soup to cool before serving. You can garnish the soup with fresh chives and a touch of fresh lemon juice. You can also use extra-virgin olive oil or croutons as garnishes.