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Add potatoes, onion, leeks and garlic to a sheet pan. Drizzle with olive oil, add thyme, paprika, salt and pepper, and toss to coat. Add extra oil and salt onto the garlic bulbs.
Roast at 375°F for 40–50 minutes, stirring halfway, until the vegetables are soft and golden (time required is dependent on the size you chop your veg!). Check the leeks toward the end to prevent burning.
Squeeze the roasted garlic out of its skin and blend everything with 3 cups of vegetable broth and coconut milk until smooth. Add more broth as needed to reach your desired consistency.
Serve topped with chopped green onions or chives!