To start, I slice the leeks and rinse them thoroughly. Leeks tend to have dirt hidden between the layers, so I recommend giving them a good rinse under cold water.

In a large pot, I heat the olive oil (or butter) over medium heat. I add the sliced leeks, diced onion, and garlic. I sauté them for about 5-7 minutes until they’re soft and fragrant, stirring occasionally to avoid browning.

Once the vegetables are tender, I pour in the vegetable or chicken broth. I bring the mixture to a gentle boil, then reduce the heat to let it simmer. I cover the pot and let the soup cook for about 15 minutes.

I use an immersion blender to puree the soup directly in the pot until it’s smooth. If you don’t have an immersion blender, you can carefully transfer the soup to a regular blender in batches. Just be cautious with the hot liquid.

After blending, I stir in the almond milk to give the soup a creamy texture. I season with salt and pepper to taste, adjusting as needed.

I ladle the soup into bowls, garnish with fresh chives or parsley if desired, and enjoy this warming, creamy leek soup.