Vegan Potato Leek Soup

0 Prepare the vegetables
1 Slice the leeks down the middle and chop, creating little half moons. You only want to chop up to the light green parts of the vegetable because the darker green parts are tougher and more fibrous.
2 Transfer the chopped leeks to a large bowl of water. Massage the leeks to release any sand or dirt from between the layers.
3 Use your hands to remove the leeks from the water and place in a colander. Rinse.
4 Depending on how dirty the water is, you might want to massage and rinse your leeks a second or even third time. 
5 Chop the onion.
6 Mince the garlic.
7 Chop the red potatoes.
8 Make the soup
9 Once your vegetables have been prepped, heat the olive oil over medium-high heat in a large Dutch oven.
10 When the olive oil is warm, add the leeks, onion and garlic. Season with salt, pepper and paprika. Cook for about 5-8 minutes while stirring constantly until vegetables have softened.
11 When the vegetables are soft, add the vegetable stock and potatoes.
12 Bring to a boil, and cover the Dutch oven. Cook for 15-20 minute, or until the potatoes are fork tender.
13 Using a ladle, scoop the soup out of the Dutch oven into a blender. You can also leave the soup in the Dutch oven and use an immersion blender.
14 Blend until smooth, then return to the Dutch oven. Turn off the heat.
15 Add the coconut cream, and stir until incorporated.
16 Serve the soup warm with a dollop of coconut cream, a sprinkling of chives and a dash of paprika.