Heat the coconut oil in a soup pot. Add the leeks and sauté over medium-low heat until translucent.

Add the broth, potatoes, bay leaves and parsley and bring to a simmer. Simmer gently, covered, until all the vegetables are tender, about 20 minutes. Season to taste with salt and pepper.

Serve in bowls with coconut milk drizzle, parsley or slivered fresh leek and fresh black pepper.