Wash leeks well to remove any hidden dirt. Thinly slice leeks, light green and white bulb portion only. (Save the green tops to dehydrate into powder! or, compost)
Add olive oil to large stock pot, and then add leeks along with chopped onion, garlic and celery.
Saute for 10-15 minutes, stirring occasionally until the onions and leeks soften and become semi-translucent.
Wash and cut potatoes into approximately 1 to 2 inch pieces. We don't bother peeling them, but suggest removing any scabs, blemishes, or especially tough skin portions.
Add the potatoes, fresh herbs, salt and pepper into the pot with the cooked leeks, garlic, onion and celery. Stir and let cook for 5-10 minutes, stirring occasionally.
Next, pour in the vegetable broth, water and coconut cream (or heavy dairy cream). Bring the soup to a boil and then reduce to a simmer. Continue to simmer until the potatoes are soft and falling apart, about 20 to 30 minutes. (Add optional nutritional yeast now too)
Use an immersion blender to blend the soup until your desired consistency is reached. Or, carefully transfer the soup into a blender and blend in batches as needed.
After blending, you could add a handful of chopped greens such as kale or bok choy and allow to continue to cook/soften, or add cooked beans. (We often add greens or other veggies but later, at the time of re-heating saved soup from the freezer.)
Serve your potato leek soup nice and warm, preferably alongside a slice of crusty homemade sourdough bread or fluffy focaccia. Top with optional chopped fresh chives or parsley.
Potato leek soup is good for up to a week stored in the refrigerator in an enclosed container, or a year in the freezer. We freeze in BPA-free quart containers. Allow it to cool before freezing. Defrost in the fridge and reheat on the stove.