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.

Comments: West and East meet in this dish, and it turns out to be a good match. Substitute soy or rice milk for dairy milk if you wish.

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