Potato Soup With Leeks And Bok Choy

Recipe Ingredients

3		Medium-large potatoes - cubed
2		Vegetable bouillon cubes
2 cups	292g / 10oz	Chopped leeks
1 1/3 cups	194g / 6.8oz	Chopped bok choy
3/4 cup	82g / 2.9oz	Shredded carrots
1/8 teaspoon	0.6ml	Ground coriander
		Paprika - to taste
		Cayenne - to taste
		Freshly-ground black pepper - to taste
		Salt - to taste
2 cups	474ml	Low fat milk

Recipe Instructions

Boil potato cubes in 2 quarts of water with bouillon cubes until tender but not mushy, about 15 minutes. Reserve 1 to 2 cups of liquid.

Meanwhile, saute the leeks in a little water until lightly browned. Add bok choy and carrots and saute for 3 to 4 minutes. Begin sprinkling seasonings a little at a time into the pan with leeks, bok choy and carrots.

Reserving 1 1/2 cups potato cubes for texture, puree potatoes with half the milk in a blender or with a hand mixer. Blend or mix only long enough to create a smooth texture without it becoming gluey.

Return potato puree to the soup pot and add sauteed vegetables and remaining potato cubes. Add remainder of milk until soup reaches the desired thickness. Add more milk as needed.

This recipe yields 4 servings.

Source:
Susan Wolfe on the http://www.eclix.net Food BB

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