Cut potatoes into 3/4" cubes. Bring water to boil, add potatoes, reduce heat and simmer 10 minutes or until potatoes are firm-tender.
While potatoes are cooking, sauté leeks in olive oil until limp. Add bok choy and carrots. Sauté 3 or 4 more minutes, stirring in coriander, cayenne, and paprika.
Remove potatoes from pot. Reserve 1 cup of cooking liquid, discard the rest. Set aside 1 1/2 cups of potatoes. Put remaining potatoes, reserved liquid, and 1 cup of milk in blender. Purée until smooth.
Return purée to soup pot. Add sautéed vegetables and reserved potatoes. Stir in remaining cup of milk. Season to taste with salt and pepper. Reheat slowly, adding water or milk to desired consistency. Do not boil.
Serve hot, sprinkled with nutmeg.
Makes 5 1½ cup servings.
150 calories per serving
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