Melt vegan butter in a large saucepan on a low heat.
Chop onion, garlic, leeks and add to the saucepan. Sautee for 3 mins.
Add the potatoes diced and peeled if you prefer. Add mixed herbs and sautee for further 3 minutes.
Add the vegetable stock and stir thoroughly. Bring to a boil and reduce to a simmer.
Cook on a low heat for around 15-20 mins until the potatoes are soft.
When cooked blend the soup and return to the heat adding the plant milk. Heat for 2 mins and serve.
Keep stored in the fridge in an airtight container for up to 3 days. Store in the freezer for up to 6 months