• Peel and wash the potatoes. Cut into cubes.
• Remove the root end of the leeks and the tough green ends. Cut in half the length of the leek and wash well. Slice the leeks thin.
• Add the potatoes, leeks, and vegetable broth to a pot and bring to a boil. Reduce the heat to a simmer and cook until the potatoes are cooked through. Approximately 15 minutes.
• Add the oat milk and turn off the heat. Blend with an immersion blender or blender until lightly pureed.
• Season to taste with salt and pepper. Special note: The flavor of this soup will change drastically when adding salt. Make sure to keep tasting the soup as you add more salt. It may take more salt than you would’ve imagined. Serve immediately.

Chive Oil

• Put the chives in a colander and run hot water over them to remove to mellow the flavor. Drain.
• Place the canola oil and chives in a bullet blender or other blender and blend on high for about 3 minutes until completely smooth. Drizzle a small amount on top of each serving of the soup.