Leeks slowly softened in olive oil form the fragrant base of this velvety soup, with garlic and thyme deepening the flavor before tender Yukon Gold potatoes simmer right in the pot. A quick blitz with an immersion blender turns everything silky-smooth, no cream needed to get there. Full-fat coconut milk and a bright squeeze of lemon juice stir in at the end, giving the soup a rich, rounded finish with a little tang to balance it out. Ladle it into bowls with a scatter of fresh chives and an extra drizzle of coconut milk on top for good measure. It's a cozy, comforting bowl that fits neatly into a dairy free lineup without sacrificing that classic creamy texture. Simple pantry staples and one pot are all it takes to get there.
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Rinse the sliced leeks in a large bowl of cold water, swishing to dislodge any grit. Lift them out with your hands or a slotted spoon and set aside — do not pour through a strainer, as the grit will settle at the bottom.
Heat the olive oil in a large pot or Dutch oven over medium heat until shimmering. Add the leeks and salt, and cook, stirring occasionally, until softened and wilted but not browned, about 8–10 minutes.
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