Creamy Leek and Cauliflower Potato Soup

1.In a large pot, heat the olive oil over medium heat. Add the sliced leeks and sauté for about 5 minutes until they are soft and translucent.

2.Add the diced potatoes and chopped cauliflower to the pot, stirring to combine with the leeks.

3.Pour in the unsweetened almond milk and bring the mixture to a gentle boil.

4.Once boiling, reduce the heat to low and add the garlic powder, onion powder, salt, and pepper. Stir well to combine.

5.Cover the pot and let the soup simmer for about 20 minutes, or until the potatoes and cauliflower are tender.

6.Remove the pot from heat and use an immersion blender to puree the soup until smooth. If you prefer a chunkier texture, blend only half of the soup and leave the rest as is.

7.Taste the soup and adjust the seasoning with more salt and pepper if needed.

8.Serve hot, garnished with fresh chives if desired.