• Heat the oil in a soup pan over a medium heat. f you prefer to cook oil-free, use a few tablespoons of water to sauté them in instead and add a little more as necessary to prevent sticking. 
• Add the sliced leeks and sauté for 5 minutes until just starting to brown.
• Add the potato and cook for another minute or two.
• Cover with the water and simmer until the potato is tender (test with a fork - it will take about 10 minutes).
• Remove from the heat and add the seasoning, coconut milk & nutmeg.
• Detach the thyme leaves from the stems by running your fingers up them and add to the soup.
• Pour into a blender or use an immersion blender and blend until smooth and creamy.
• Return to the pan and allow to warm through over a medium low heat before serving.

For the optional croutons

• Preheat oven to 300
• Put cubes of bread in a bowl and spray with olive oil or drizzle over some oil and toss thoroughly.
• Sprinkle with a little salt then pour onto a baking tray and spread out into a single layer.
• Put into oven and bake until dried out and golden brown. Watch them as they don't take long at all. (5-10 minutes, 15 max).
• Cool and store in a sealed container.