Step 1

Make sure leeks are washed well first. *See note on instructions

Step 2

Heat the oil, butter and a pinch of salt in a large pot over medium heat. Add the leeks & onion, sauté until softened, about 5-6 minutes.

Step 3

Add the potatoes, garlic, thyme, rosemary, and coriander. Sauté for 2-3 minutes.

Step 4

Add the vegetable broth, bay leaf, salt, and pepper. Raise heat so it starts to simmer. Now reduce heat to a low simmer and cook for about 15-20 minutes, or until the potatoes are fork tender.

Step 5

Remove from heat and remove bay leaves. Stir in the coconut milk and optional lemon juice. Taste for seasoning and add more to taste.

Step 6

Using an immersion blender, blend until smooth and creamy. You can also use a regular blender and carefully blend in batches. Before blending, set aside a few pieces of potato for the garnish.

Step 7

Serve in soup bowls and top with chopped green onion, fresh ground pepper and a few pieces of cooked potato.