In a large pot over medium heat, melt the butter then add onion and leek. Cook, stirring frequently, until vegetables are softened and fragrant, 3-5 minutes.
Add all remaining ingredients, except for the coconut creamer. Stir to combine and bring mixture briefly to a gentle boil then reduce the heat to low.
Allow soup to simmer 15-20 minutes, stirring occasionally. Remove from heat and discard bay leaf.
Use an immersion blender to blend soup until smooth, or to desired consistency.
Gently stir in coconut creamer and serve warm.