Heat 2 tablespoons of vegan butter in a large pot over medium heat. Add 2 chopped leeks and a pinch of salt. Sauté for about 10 minutes.

Add 3 minced garlic cloves to the softened leeks, cooking for an additional minute until fragrant.

Sprinkle in 1 teaspoon each of dried thyme and rosemary along with ½ teaspoon of paprika. Stir and let bloom for 1 minute.

Add 4 diced potatoes, 4 cups of vegetable broth, and 2 bay leaves. Bring to a boil, then reduce heat and simmer for 15-20 minutes.

Remove the bay leaves, then use an immersion blender to puree the soup to your desired consistency.

Stir in 1 cup of coconut milk and 2 cups of chopped kale. Simmer for 3-5 minutes.

Ladle the soup into bowls and garnish as desired.