Silky leeks are simmered until soft and sweet, then simmered again with tender Yukon Gold potatoes in a rich vegetable broth until everything turns spoon-tender. A pass with the immersion blender transforms it into a velvety, cloud-like puree, and a swirl of full-fat coconut milk with a bright hit of lemon juice rounds out the flavor without weighing it down. Fresh thyme and garlic keep the base savory and aromatic, while a scatter of chives on top adds color and a little bite. This is comfort-food soup at its best — cozy, creamy, and satisfying in every spoonful. It's an easy one to keep in a gluten free rotation, whether you're serving it as a starter or the main event with a side of crusty bread.
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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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