Creating the wonderful Creamy Vegan Potato Leek Soup is straightforward. Follow these steps to make it in no time:

1. Prepare the Leeks: Wash the leeks thoroughly, cutting off the dark green tops and the root ends. Slice them into thin rings.
2. Chop the Onion and Garlic: Dice the onion and mince the garlic.
3. Peel and Cut the Potatoes: Peel the potatoes and cut them into roughly equal-sized cubes. This helps them cook evenly.
4. Sauté the Vegetables: In a large pot, heat the olive oil over medium heat. Add the leeks, onion, and garlic, sautéing until softened, about 5-7 minutes.
5. Add the Potatoes: Stir in the cubed potatoes and cook for an additional 2-3 minutes.
6. Pour in Vegetable Broth: Add the vegetable broth to the pot and bring to a boil. Then, reduce the heat and let it simmer for 20 minutes, or until the potatoes are tender.
7. Blend Until Smooth: Once the potatoes are cooked, use an immersion blender to puree the soup until it reaches your desired consistency. If you prefer, you can transfer it to a blender in batches and blend until smooth.
8. Mix in Plant-Based Milk: Stir in the plant-based milk, mixing well until combined. Reheat gently if necessary, but do not let it boil.
9. Season to Taste: Finally, add salt and pepper to taste, ensuring the flavors are balanced.
10. Serve or Store: Serve hot, garnished with fresh herbs, or store in an airtight container in the refrigerator for up to a week.