Chop the leeks and white onion.

Peel and cube the potatoes.

Add the chopped leeks, onion, and cubed potatoes to a medium pan.

Add cold water to the pan.

Crumble the vegetable stock cube into the pan.

Sprinkle garlic powder into the pan.

Add apple cider vinegar to the pan.

Stir all the ingredients together.

Place the lid on the pan.

Cook over medium heat for 30-45 minutes, or until the vegetables are cooked.

Remove the pan from heat and let it cool slightly for a few minutes.

Carefully blend the soup until smooth using a stick blender.

Stir in the coconut milk or single cream.

Divide the soup into bowls and serve.

Alternatively, cool the soup, cover it, and store it in the fridge for up to 4 days.