Vickys Vichyssoise, GF DF EF SF NF

Melt the sunflower spread in a pan and gently cook off the onion and leeks until softened but uncoloured, around 15 minutes

Add the potatoes and stock and bring to the boil. Cover and simmer for 15 minutes until the potato is cooked

Puree the whole lot in a blender and pour into a large bowl or container

Add salt and pepper to taste then cover and chill in the fridge for at least 3 hours, I let mine sit for 6 - 8

Just before serving, stir in the cream. If you find the consistency too thick you can add some milk of choice to thin it down. Plant or seed milks are great

Ladle into serving bowls and garnish with the chopped chives