2 medium leeks, roughly chopped
4 cloves garlic minced
4 medium Russet potatoes peeled
4 tablespoons olive oil
2 quarts vegetable stock
1 tablespoons chopped fresh thyme
1 teaspoon sea salt
1/2 teaspoon black pepper ground
1 cup unsweetened coconut milk
In a large stockpot over medium heat, heat olive oil. Sauté leeks for 5 minutes, stirring constantly. Add garlic and continue sautéing for 2-3 minutes.
Stir in the potatoes and cook for an additional 5 minutes.
Pour in the stock and simmer until the potatoes are tender, usually 15-20 minutes.
Add thyme and let it simmer for an additional 5 minutes.
Remove the pot from heat. In batches, blend the soup until smooth, then return it to another pot. Stir in the cream, and season with salt and pepper to taste.