INGREDIENTS
2 tbsp
cooking oil
1/2 medium
onion
3 media
leeks
3 cloves
garlic
3/4 tsp
dried thyme
1/2 tsp
dried rosemary
1/2 tsp
ground coriander
2 lb
russet potatoes
4 cups
vegetable broth
2
bay leaves
1 tsp
salt
1 serving
ground pepper
1 cup
unsweetened coconut milk