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Preheat oven to 400F.
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In a large pot, sauté leeks in olive oil (or a quick coat of cooking spray for practically oil-free version) over medium heat for about 10-15 minutes until soft.
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Add peeled and quartered potatoes, stock and bay leaf to pot with leeks and bring to low boil with pot partially covered for 15 min.
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While potatoes are boiling, place the unpeeled and sliced potatoes on a large baking sheet covered with foil. Drizzle potatoes with olive oil (or just a light spray with cooking oil spray) and sprinkle with salt and pepper.
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Place in oven and bake until golden, about 30 minutes.
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After potatoes are finished boiling, carefully remove potatoes with slotted spoon and place in a medium bowl.
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Remove and discard bay leaf.
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With a ricer, rice potatoes and add directly to soup pot.
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Blend soup mixture in pot with an immersion blender.
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Stir in coconut cream and salt and pepper to taste.
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When oven potatoes are done, let cool briefly and cut into cubes.
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Pour a handful of cubed potatoes into each bowl and spoon over soup. Sprinkle with minced chives or green onions.