Peel and cube potatoes, and thinly slice leeks.
In a large pot, add avocado oil and garlic and heat over medium until warm. Add in the leeks and potatoes and stir to combine. Then, pour in the coconut milk and vegetable broth and mix again to combine.
Cover with a lid and let simmer over medium-low until potatoes and leeks are softened. Add salt, pepper, parsley and nutritional yeast to combine.
Mix everything together until mixture has thickened. You should be able to mush everything together with a wooden spoon. You can add more water if you'd like to thin out your soup.
