Cremige Vegane Kartoffelsuppe (Creamy Vegan Potato Soup)

Peel and dice potatoes, carrots, and onion. Wash and slice the leek. Heat oil in a large pot over medium heat. Sauté onion until translucent, then add carrots and leek, cooking for 5 minutes until slightly softened.

Add the diced potatoes and pour in the vegetable broth. Bring to a boil, then reduce heat, cover, and simmer for 15-20 minutes, or until potatoes are very tender.

Using an immersion blender, blend the soup directly in the pot until smooth and creamy. For a chunkier soup, blend only half and then stir back in the remaining unblended vegetables.

Stir in the soy cream and heat through gently for 2-3 minutes, ensuring it doesn't boil vigorously. Season with salt and pepper to taste. Garnish with fresh chopped parsley before serving.