Step 1

Heat the butter in a soup pan over medium heat. Add the sliced leeks and sauté for 7 to 10 minutes until they are soft and just starting to colour on the edges.

Step 2

Add the potato, pour over the stock, bring to a simmer and cook until the potato is soft and just beginning to break down.

Step 3

Remove from the heat, add the coconut milk, nutmeg, salt, pepper, and thyme.

Step 4

Either use an immersion blender or transfer to a blender in batches and blend gently until just smooth. Don't over-blend or you will activate the starch in the potatoes and affect the texture of the soup.

Step 5

Return the soup to the pan and heat gently over a medium low heat until piping hot, then serve.