Step 1

Slice leeks and soak in a bowl of water, separate rings, rinse and drain to remove all sediment. (The water will also add moisture to the leeks.) Save leek tops for the Leek Oil if you like.

Step 2

In a heavy-bottomed pot or dutch oven, heat oil over medium-high heat. Add leeks, saute 3 minutes stirring until then just begin to get tender, and lower to medium. Cover for 3-4 minutes and let them get more tender.  Add celery and garlic and lower heat to medium-low and saute until leeks are meltingly tender about 5-6 minutes.

Step 3

Add corn, potatoes, water, bouillon paste, salt, pepper, bay leaves, thyme,  and bring to a simmer. Give a few stirs to incorporate the bouillion. Cover, turn heat to medium-low, and let simmer until potatoes are tender, 8-10 minutes.

Step 4

Remove 4 cups of the veggies from the soup  (set aside) add coconut milk to the pot and blend the remaining soup in the pot using an immersion blender.  This will thicken the soup without having to add flour. (Alternatively, you could just blend half of the soup in a blender.) Pour the veggies back into the pot.

Step 5

Taste and season with salt and pepper if needed.

Step 6

Add the vinegar to taste, to give a hint of brightness. Add a pinch of cayenne if you want a little kick.

Step 7

Whisk in a little ground turmeric to give it a golden happy color. Start with 1/4 teaspoon. It won’t add much flavor here-  just adds golden pretty color.