In large pot, melt ghee. Add leeks, shallots and garlic until sweating and translucent translucent; about 5 minutes.

Add 8 cups stock to pot (or less depending on how thick you like your soup). Add potatoes and cook 3-5 minutes. Season with salt and pepper to taste.

Bring stock to boil for 2 minutes, then reduce to simmer. Cool until potatoes are tender (about 30 minutes). Note: To test potatoes, pierce with paring knife. If there is no resistance, they’re ready.

Add coconut milk and stir. Transfer soup to high-speed blender or use hand blender to combine until smooth. Once blended, transfer to refrigerator.

Once chilled, season to taste and ladle into serving bowls. Garnish with chopped chives, sliced radish or any other toppings you desire.