In a Dutch oven, heat coconut oil.
Add in leeks. Cook leeks for about 3-5 minutes, stirring often, until they start to become soft and translucent.
Combine the milk and the corn starch in a small dish and mix well so there are no lumps.
Add spinach, and sauté 1 minute. Next pour in milk and corn starch mixture, and mix well.
Continue cooking, stirring regularly, for about 5 minutes until everything is well combined and hot. Stir in the cream cheese, and mix continuously until cream cheese melts and combines throughout the spinach mixture.
Stir in parmesan cheese, salt, and pepper, and cook another 2 minutes, and serve.