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Clean and chop the green garlic. Use both the white and tender green parts.
Dice the potatoes into even chunks for consistent cooking.
If using leeks, slice them thin and rinse thoroughly.
In a large soup pot, heat the olive oil or butter over medium heat.
Add the green garlic and leek (if using) and sauté until fragrant—about 3–4 minutes.
Stir in the potatoes and pour in the broth.
Bring to a boil, then reduce heat and simmer for 20–25 minutes, until potatoes are soft.
Blend the soup with an immersion blender until it becomes smooth and creamy.
Stir in the cream or oat milk.
Season with salt and pepper. Adjust to taste.