Chop potatoes into medium/large chunks. The bigger you leave them, the longer they take to cook through. Set aside.
Chop leeks to desired thickness. I cut mine to roughly 1/4 inch pieces. Set aside.
Chop the ends off dill. I like to keep my stems so I cut off about 1/4 inch off the ends. Chop the rest of the stems very small and chop all the fronds, reserving about half of those (or however much you want) for garnish.
Chop kale and collards. You can keep the stems as with the dill and cut them small or remove them. I left my kale stems on and removed the bulk of the collard stems as they are larger, adding those to my veggie scraps that I freeze and save for homemade veggie stock.
Add veggie stock, mushroom broth to a medium-large pot. (This makes a enough soup for leftovers so make sure to use a big enough pot.) Shake up canned coconut milk, then add that in too. Set heat to medium-low.
Add your potatoes, spices, dill, kale, and collards to the soup pot.
Cook until potatoes are almost done/fork-tend. This took about 20-30 minutes for me but will depend on the size of your taters. Add in your leeks. (This keeps them from overcooking.)
Check leeks for doneness at 5 minutes, then again at 10 if still not ready. They should be soft but not overly so/falling apart. That shit is a travesty (trust me I know).
Serve over rice. Add chunks of pressed/firm tofu to the top and garnish with a whole lotta dill. Add more salt and pepper as needed to taste. Sprinkle with a little more cayenne if desired.