3 medium-large potatoes, cubed
2 vegetable bouillon cubes
2 cups chopped leeks
1 1/3 cups chopped bok choy
3/4 cup shredded carrots
1/8 teaspoon ground coriander
Paprika, to taste
Cayenne pepper, to taste
Salt and black pepper, to taste
2 cups low fat milk, soy milk, or rice milk
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, sauté the leeks in a little water until lightly browned. Add bok choy and carrots and sauté 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 sautéed vegetables and remaining potato cubes. Add remainder of milk until soup reaches the desired thickness. Add more milk as needed.