In a large pot or dutch oven, turn the heat to medium and add the avocado oil. Add the onions and saute until translucent, about 10 minutes. Add in the leeks, and saute until they begin to soften, about 5 minutes. Add in the potatoes and bone broth, and season with salt and pepper.
Bring the mixture up to a simmer, and reduce the heat to low. Cover the pot and cook until the potatoes are fork-tender. Once this has happened, use an immersion blender to blend the soup into a velvety-smooth soup. If you do not have an immersion blender, you can do this in small batches in a regular blender. (Be careful! If you’re using a regular blender I recommend placing your hand with a kitchen towel on top of the blender to keep the top from popping off from the steam.) Add the coconut cream to the blender to combine very well.
Let the soup cool down to room temp or be completely chilled before serving with chives & a little extra coconut cream.