Start by cleaning your leeks thoroughly. Slice them into rings, then rinse them in a bowl of water to remove any dirt trapped between the layers. Once cleaned, set them aside to dry.

Heat the olive oil in a large pot or Dutch oven over medium heat. Add the diced onion and minced garlic, sautéing for 2-3 minutes until soft and fragrant. This step creates a flavorful base for your soup.

Add the sliced leeks to the pot. Sauté them with the onions and garlic for another 5-6 minutes, stirring occasionally until the leeks soften and begin to caramelize slightly. This brings out their natural sweetness.

Once the leeks have softened, add the Yukon gold potatoes and vegetable broth to the pot. Stir to combine. Drop in the bay leaf and season with salt and black pepper to taste. Bring everything to a gentle simmer.

Let the soup simmer uncovered for 20-25 minutes or until the potatoes are tender and can be easily pierced with a fork. Once cooked, remove the bay leaf and use an immersion blender to purée the soup directly in the pot. If you prefer a chunkier texture, you can blend only half of the soup, leaving some potatoes intact.

For extra creaminess, stir in the dairy-free cream or heavy cream at this stage. Blend again if desired for a smoother consistency.

Taste your soup and adjust the seasoning with more salt and pepper if needed. You want the flavors to be balanced, so feel free to tweak them as you go.