Sauté the leeks with a few splashes of water for about 4 minutes. Add the minced garlic and continue to sauté for another 2 minutes.
Add the potatoes, nutritional yeast, white pepper, thyme, rosemary, bay leaves, salt, black pepper and enough veggie broth to just cover everything. Simmer with the lid on until the potatoes are cooked, about 10-15 minutes. Add the can of coconut milk, lemon juice, and zest. Simmer for another 5 minutes.
Remove the bay leaves and discard. Remove roughly half of the potatoes and put them in a bowl. Then use an immersion blender (or place the soup into your blender) and blend the soup until smooth. Add the potatoes that you removed back into the soup and stir.
Ladle the soup into individual serving bowls, and garnish with green onions, cracked pepper, and maybe a sprinkle of thyme and serve with some warm crusty whole grain bread.
I like to add a sprinkle of crushed hot pepper to mine!