Brown the sausage. Heat one tablespoon oil in a large stockpot over medium-high heat.  Add the sausage and sauté for 4 to 5 minutes, stirring occasionally, until lightly browned.  Transfer the sausage to a clean plate and set aside.

Sauté the veggies. Heat the remaining tablespoon of oil in the stockpot over medium-high heat.  Add the onion and sauté for 3 minutes, stirring occasionally.  Add the carrots, celery and garlic and sauté for 2 more minutes, stirring frequently.

Simmer. Add the stock, coconut milk, potatoes, apple, Old Bay, bay leaves, and stir to combine.  Continue cooking until the soup reaches a simmer.  Then reduce heat to medium-low to maintain the simmer, cover, and cook for 15 minutes or until the potatoes are completely tender.

Season. Stir in the cooked sausage and remove and discard the bay leaves.  Then give the soup a taste and season with salt, pepper, and/or extra Old Bay as needed.

Serve. Serve warm, garnished with an extra twist of black pepper if desired.