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Warm the olive oil in a large pot over medium heat.
Add the leeks and garlic and cook, stirring often, for about 10 minutes until they soften.
Now add the potatoes, broth, thyme, rosemary, bay leaves, salt and pepper.
Stir and bring to a boil, then reduce heat to low and simmer, covered, for 15 minutes, until the potatoes are fork-tender.
Carefully remove the bay leaves and turn off the heat.
Stir in the coconut cream, either the whole can or as much as you want, then blend the soup with an immersion blender until smooth.
Alternatively, transfer in batches to a regular blender and then return to the pot.
Serve with finely chopped chives, if desired, and enjoy!