Creamy Potato Leek Soup with Arugula

2 leeks, white and pale green parts, washed well, sliced
Sea salt and pepper to taste
1/2 teaspoon nutmeg
4 tablespoons olive oil
2 garlic cloves, chopped
2 medium russet potatoes, peeled and grated
4 cups vegetable broth
14 oz coconut milk
2 cups baby arugula, coarsely chopped

1. Heat oil in a heavy soup pan over medium heat and saute the leeks with the salt, pepper, and nutmeg until soft, about 3 minutes. 
2. Add the garlic, potatoes, and broth.  Cover and simmer for 10 minutes, or until the potatoes are soft.  Remove from heat.
3. Add the coconut milk and puree with an immersion blender until completely smooth.  Return to heat and cook just until heated through.
4. Stir in the arugula just before serving, reserving a few small leaves to garnish the top of each bowl. Serves 4.