Craving a creamy, soul-satisfying soup that’s bursting with flavor? This vegetarian potato-leek soup with a touch of coconut milk is here to tantalize your taste buds. The addition of coconut milk lends a slight touch of the tropics to this classic recipe, while still keeping it light and creamy. Sautéed garlic and a hint of cumin add depth of flavor, and the spring leeks bring a sweet, oniony touch. Garnish with fresh microgreens or crunchy croutons for a lip-smackingly satisfying meal.
