Prep time: 20 mins
Cook time: 30 mins
Total time: 50 mins
Serving: 8

INGREDIENTS : 

1–2 tablespoon olive oil (or ghee or butter)
2 large leeks, thinly sliced into rings
2 cups celery, diced
4 garlic cloves, roughly chopped
3 cups corn (3 ears or frozen)
3 cups diced baby potatoes, thinly sliced into 1/4-inch-thick rounds (about 12 -13 ounces)
3 cups water (see notes)
2 teaspoons Veggie Bouillon – I like Better than Bouillon (0r 2–3 veggie bouillon cubes)
1 teaspoon salt
1/2 teaspoon pepper (or sub 1/4 teaspoon ground white pepper)
2 bay leaves
1 tablespoon fresh thyme (1 1/2 teaspoons dried)
14–ounces coconut milk (not lite)
1/2 teaspoon Apple Cider vinegar or lemon juice
1/4–1/2 teaspoon ground turmeric (to give it a lovely golden color)
Pinch cayenne (optional)
Leek Oil:
4 cups boiling salted water
1 cup leeks tops, packed, sliced
1/2 cup parsley or chives, packed, rough chopped
1 cup light olive oil (or mildly flavored, not bitter, oil)
Pinch salt

INSTRUCTIONS : 

1. Separate the rings from the leeks, immerse them in water, and drain and rinse them to eliminate any remaining sediment. (The water will mitigate the leeks’ dryness.) To make Leek Oil, you should save the leek greens.
2. Cooking oil should be heated over medium heat in a Dutch oven or other heavy-bottomed pot. Toss in the leeks and cook for three minutes, occasionally turning, until they are almost soft. Leave covered for 3–4 minutes to steam and soften. Sauté the leeks, celery, and garlic for 5-6 minutes over medium-low heat or until the leeks are fork-tender.
3. Cook the corn and potatoes in a saucepan of water with the bouillon paste, salt, pepper, bay leaves, and thyme until tender. Be sure to stir it well after adding the bouillon to make sure it’s all combined. Simmer, covered, for 8-10 minutes or until potatoes are soft.
4. Put aside 4 cups of the soup’s vegetables, add the coconut milk and puree the rest of the soup in the saucepan using an immersion blender. Instead of using flour, this method will thicken the soup. (Or you could simply puree half of the soup in a blender.) Return the vegetables to the cooking pot.
5. Salt and pepper to taste, if necessary.
6. A splash of vinegar will provide a tanginess and freshness, so add it to taste. For more heat, sprinkle some cayenne pepper.
7. Blend with some ground turmeric for a sunny yellow hue. Use a quarter of a teaspoon to begin. Besides a nice golden hue, it won’t contribute much to the taste.
8. Garnish with scallions, chives, or chive oil, and serve with crusty bread or croutons