To start, cut the light part of the leeks from the dark green tops. Cut the light, edible part of the leeks into halves lengthwise. Then cut them into ½“ bits – put them into a large bowl of cold water to get all the dirt out. Once they’re clean and drained, set aside 1/3 cup for garnishing at the end.
Tip: You can scrap the dark green tops or you can save them for making stock after giving them a good rinse.
Next, clean the potatoes thoroughly and cut into 1” cubes.
In a medium saucepan over medium high heat, melt coconut oil and dump in curry powder. Let the curry warm up and release its aroma, this will take about a minute or two. Then throw in the leeks and season with salt and pepper to taste. Stir occasionally until the leeks are soft, about 5 minutes.
Pour in the stock and turn the heat to high. Let the stock come to a boil and carefully add the diced potatoes. Let the stock come to a boil again before reducing to a gentle simmer. Toss in the bay leaf and allow the soup to cook for 20 minutes. Then add in the coconut milk , stir, and let simmer for another 10 minutes.
While the soup is cooking, start preparing the garnish. In a small pan on medium heat, add the 1/3 cup of sliced leeks into a dry pan. Add a pinch of salt and heat for 1 minute. Next, add 1 teaspoon of olive oil – stir and sauté until the leeks are crispy and golden brown, about 5-7 minutes. Set aside for the soup.
Now check the soup – if the potatoes are soft, then it is done. Turn off the heat. Remove the bay leaf and use an immersion blender (or regular blender, do in batches if necessary) on low speed to pulse on and off; the soup should not be completely smooth and should still contain chunks of potatoes and specks of leek. This step will thicken up the soup and add more body. Once the texture is to your liking, taste for final seasoning and make any adjustments if necessary.
Serve in warm bowls and garnish with crispy golden leeks.