In a large soup pot cook the onions, garlic and olive oil till onions are softened.
Add the thyme, rosemary and coriander and mix.
Add the potatoes, leeks, bay leaves and vegetable stock and bring to a boil.
Reduce heat, cover and simmer till potatoes are soft about 15 minutes.
Remove from heat and remove bay leaves.
Add the coconut cream.
Blend the soup using an immersion blender , or hand mixer on low, till soup is blended to chunky state. Add salt and pepper to taste. Garnish with chives.