4 cups peeled and diced white potatoes
2 cups chopped leek (about 1 pound), white and pale-green portions only
2 garlic cloves, peeled and minced
3 cups chicken broth
2 tablespoons fresh cilantro
2 teaspoons curry powder
2 teaspoons ground cumin
1/4 teaspoon salt
1/4 teaspoon white pepper
2 tablespoons butter or margarine, if desired
2 to 3 cups milk
In a large pot, combine the potatoes, leeks, garlic, broth, cilantro, curry powder, cumin, salt and pepper. Cook, tightly covered, over medium heat for about 30 minutes or until potatoes are soft. Puree potato mixture either in a blender, small batches at a time, or right in pot, using a hand-held immersion blender. Add the butter and 2 cups of the milk to pot, along with potato puree. If mixture seems too thick, add additional milk. Adjust seasonings, reheat and serve.
Makes 4 to 6 servings.