Pre-heat the oven to 425 degrees and line a baking sheet with parchment paper. Toss the potatoes with a little olive or melted coconut oil and salt and pepper. Roast them on the baking sheet until ther are tender and slightly browned, about 30-40 minutes. (Check them at the 30 minute mark, peeps.)

Meanwhile, place a medium Dutch oven or sauté pan over medium heat and add 1½ tablespoons of olive oil. When the oil is hot and shimmering, add the leeks and sauté until they’re soft, about 5 minutes. Add the corn and garlic and sauté for another 3-5 minutes. Scoop out about 1/3 cup of the sautéed mixture and set it aside. Add the coconut milk and veggie broth to the pot and simmer for another 5 minutes.

When the potatoes are ready transfer 1/3 cup of them to the reserved sauteed mixture.

Add the remaining potatoes to the pot and simmer for 5 minutes more. Puree the soup using an immersion blender, or transfer everything from the pot to a high-speed blender and blend until smooth. Add more veggie broth if you like—Jess and I prefer this soup on the thick side. Salt to taste.

When you’re ready to serve, transfer the soup to individual bowls and garnish with a little of the reserved potato, corn and leek mixture on top.