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Heat olive oil on low heat in a large pot. Add sliced leeks and saute until fragrant and soft, 3 to 4 minutes. Add potatoes, broth, bay leaves, and rosemary and bring to a gentle boil. Reduce to a simmer, cover pot and let cook for 20 to 30 minutes until potatoes are easily mashed.
Add coconut milk, nutritional yeast, lemon juice, salt and pepper to taste, and blend until creamy, using either an immersion blender, or regular blender in batches.