Rinse the leeks thoroughly under cold water to remove any grit between the layers.

Slice the leeks thinly.

In a large pot, heat olive oil over medium heat, then add the sliced leeks, onion, and a pinch of salt. Cook until the leeks soften and become translucent, around 5-7 minutes.

Peel and dice the potatoes into bite-sized pieces.

Once the leeks and onions are ready, toss the potatoes into the pot and mix everything well.

Add the broth, thyme, and a splash of white wine for depth. Bring the mixture to a gentle boil, then reduce heat and let it simmer for about 20-25 minutes.

It's ready when the potatoes are tender and easily pierced with a fork.

For a chunky soup, enjoy as is. For a creamy finish, blend the soup using an immersion blender or transfer it in batches to a regular blender.

Stir in the cream (or coconut milk) gradually until reaching the desired consistency.

Season with salt and pepper to taste.