1. Cut off the root ends and dark green parts of the leeks, leaving only the white and light green parts.

2. Slice each leek lengthwise in half and rinse thoroughly under cool water, checking under the outer layers for dirt.

3. Chop the cleaned leeks into ¼ inch pieces. Prepare all other ingredients accordingly.

4. In a large pot or Dutch oven over medium heat, melt the olive oil or vegan butter.

5. Add the chopped leeks with salt and pepper. Sauté for 6 to 8 minutes until leeks are translucent and reduced in volume.

6. Add the garlic, thyme, celery, bay leaves, and ½ tsp each of salt and pepper. Sauté for another 2 minutes until the garlic is fragrant.

7. Add the potatoes, broth, water, and coconut milk to the pot. Stir well to combine.

8. Increase heat to high and bring the mixture to a boil.

9. Reduce heat to medium and simmer for 15 to 20 minutes until potatoes are fork-tender.

10. Use an immersion blender to blend the soup until smooth, or transfer carefully to a blender with a vented lid to blend.

11. Optionally, leave some of the soup unblended for a chunkier texture if preferred.

12. Taste and adjust seasoning with salt and pepper. If too thick, thin with additional broth or water.

13. Serve warm, garnished with chopped parsley, chives, celery leaves, or croutons as desired.

14. Store leftovers in the refrigerator for up to 5 days or in the freezer for up to 2 months.