Heat a large soup pot over high heat. Once the pot is hot, add Coconut Ghee and swirl the pan. Add leeks and mushrooms (we also added 2 cloves chopped garlic), salt and pepper. Stir often, for about 10 minutes as the mushrooms cook, releasing their liquid. Carefully add the stock; bring to a boil and reduce heat to simmer for 10 minutes. Puree the soup in a blender, adding more stock if a thinner soup is desired. Return to pot and stir in cream or coconut milk along with Garlic Ghee. Serve garnished with chives and a fresh grind of black pepper.