Heat olive oil in a large pot over medium heat, because we’re not frying anything in sadness today.
Add sliced leeks and cook for 5-7 minutes, stirring occasionally, until soft and fragrant—not crispy.
Stir in garlic and thyme, sauté for 1 minute like the domestic goddess you are.
Add chopped potatoes and pour in vegetable broth.
Bring it all to a gentle boil, then reduce heat and simmer for 20 minutes.
Potatoes should be fork-tender—like your patience after a long workday.
Use an immersion blender to blend until silky smooth.
Stir in oat milk, add salt and pepper to taste, and reheat gently.
Ladle into bowls and top with herbs, because yes, we’re still fancy.
Serve hot with crusty bread and a side of smug satisfaction.
