In a large pot, heat the olive oil and butter/margarine over medium high heat. Add the chopped onion and leeks, and cook for about 5 minutes until they get soft, stirring frequently.
Next add in the potatoes, garlic, thyme, rosemary, and coriander. Mix well and cook for 3 more minutes.
Then add the vegetable broth, bay leaves, and salt and pepper. Bring to a boil, then reduce heat to medium-low to a gentle bubble. Cover the pot and let it bubble for about 15 minutes until the potatoes are tender when you poke them with a fork.
Turn off the heat, pull out the bay leaves, and stir in the lemon juice and coconut milk. Taste for salt and pepper and adjust as needed.
Carefully scoop ladlefuls of the soup into your blender, blend until it’s very smooth, then pour it into another pot while you blend all the batches of soup.
Put the blended soup back on the stove for a few minutes to heat it through.
Serve your potato leek soup (aka “hug soup”) hot in your favorite bowl. We like to top it with nutritional yeast, but you could also use green onions or any veggies you have on hand. Sending lots of love your way today! ❤️