Boil the diced potatoes in a pot of water until fork tender. Drain the potatoes & set aside.

Heat the olive oil in a large pot over medium heat. Saute the onions until softened. Add the minced garlic and saute for 30 seconds.

Add the corn, vegetable broth, cooked potatoes, bay leaf, coconut milk, and red pepper flakes to the pot. Bring to a simmer and cook for 10 minutes.

Remove the bay leaf. Using an immersion blender, partially blend the soup leaving some of the soup chunky. Alternatively, you can remove 1 to 1 1/2 cups of the soup and blend in a blender, and then add it back to the soup.

Add the desired amount of salt and pepper.

Serve topped with freshly chopped parsley.