Begin by slicing the leeks thinly and washing them thoroughly to remove any grit.

Peel the Yukon gold potatoes and chop them into 1-inch cubes.

In a large pot or Dutch oven, heat the olive oil over medium heat and add the chopped leeks.

Sauté the leeks for about 8-10 minutes until they are soft and translucent.

Add the minced garlic and cook for an additional minute, stirring frequently.

Pour the vegetable stock into the pot, scraping the bottom to release any flavorful bits stuck to the pan.

Incorporate the diced potatoes, dried thyme, tarragon, coconut milk, and salt into the mixture.

Increase the heat to bring everything to a boil, then reduce to medium heat and cover with a lid.

Allow the soup to simmer for approximately 12-15 minutes, or until the potatoes are fork-tender.

Once cooked, switch off the heat and use an immersion blender to blend the soup until smooth and creamy.

Stir in the fresh lemon juice and adjust the salt according to your taste preferences.

Serve the creamy potato leek soup hot, accompanied by a toasted baguette, croutons, or your choice of crackers, and enjoy!