In a large pot, heat the olive oil or butter over medium heat. Add the chopped onion and sliced leeks. Sauté for about 5-7 minutes until they become tender and fragrant.

Stir in the diced potatoes and let them mingle with the leeks and onion for another 2-3 minutes.

Pour in the vegetable stock, ensuring that it covers the vegetables. Bring the mix to a gentle boil, then reduce the heat to a simmer. Let it cook for about 20 minutes, or until the potatoes are tender.

Using an immersion blender (or carefully transferring to a countertop blender), blend the soup until it reaches your desired creamy consistency.

Return the blended mixture to the pot, stir in the heavy cream (or your plant-based alternative), and season with salt and pepper to taste. Let it simmer for another five minutes.

Ladle your delicious Best Potato Leek Soup into bowls and top with fresh chives if you like!