Instructions:

1. Sauté the aromatics – In a large pot, heat the olive oil or butter over medium heat. Add the leeks, onion, and garlic, and cook until soft and fragrant (about 5 minutes). The leeks will start to turn buttery and sweet—this is where the magic happens.
2. Add the potatoes & seasonings – Stir in the diced potatoes, salt, pepper, and thyme, coating everything in the aromatic goodness.
3. Pour in the broth – Add the broth and bring to a gentle boil. Reduce the heat and let it simmer for about 20 minutes, until the potatoes are fork-tender.
4. Blend it up – Using an immersion blender, puree the soup until silky smooth. No immersion blender?Ingredients:
   • 2 large leeks, trimmed, cleaned, and sliced
   • 4 medium Yukon Gold potatoes, peeled and diced
   • 4 cups vegetable broth (or chicken broth for extra depth)
   • 1 cup unsweetened coconut milk (or heavy cream for a richer version)
   • 2 cloves garlic, minced
   • 1 small onion, diced
   • 1 tbsp olive oil or butter
   • 1 tsp sea salt
   • ½ tsp black pepper
   • ½ tsp dried thyme
   • Optional: a squeeze of lemon juice for brightness, fresh chives for garnish

   No problem—carefully transfer it in batches to a blender, but be sure to let it cool slightly before blending.

5. Add the creaminess – Stir in the coconut milk (or heavy cream) and let it warm through. Taste and adjust seasoning if needed.
6. Serve & enjoy – Ladle into bowls, top with a sprinkle of chives or a drizzle of olive oil, and savor every bite.