Slice bacon into 1/2" thick strips - its easier to use kitchen shears to cut the bacon than a knife

Dice the yellow onion, slice the leeks, and peel and cube the russet potatoes

Heat a large pot or dutch oven over medium-low heat

Add the sliced bacon to the pan and cook for 8 minutes tossing frequently

Remove the bacon from the pan and set aside, but leave the bacon grease in the pan

Add the onions and the leeks to the pan with the bacon grease and cook over medium-low heat for 3-4 minutes or until soft and fragrant

Add salt and pepper to the pan and coninute to cook for 5 minutes

Add arrowroot startch to the pan and toss the leeks and onions until they are fully coated in the starch

Pour the vegetable broth, coconut milk, and water into the pan while you stir the leeks and onions

Add the cubed potatoes and cooked bacon to the pan, but save some of the cooked bacon for topping the soup

Increase the heat to high until the soup boils

Once boiling, reduce the heat to medium-low and cover the pot

Simmer for 30 minutes

Serve the soup with crispy cooked bacon and green onion as garnish

Enjoy immediately or store in an airtight container in the fridge for up to 5 days