2 Tbsp. olive oil
2 medium potatoes, peeled and cut into 1/4-in. dice
1 medium Spanish or yellow onion, trimmed, peeled and cut into 1/4-in. dice
1 leek, trimmed to 5 - 6 in., quartered lengthwise and cut into 1/4-in. dice
6 - 8 large carrots peeled, trimmed, quartered lengthwise and cut into 1/4-in. dice
2 tsp. ground coriander, toasted
1 1/2 qts. chicken broth
cilantro and sour cream for garnish
Preheat a 4.5-qt. sauce pan on medium heat. Add the olive oil and allow to heat for a minute. Add the potatoes, onions, leeks, carrots and toasted coriander and sauté for 15 minutes or until just tender.
Add the chicken broth and bring to a boil. Lower the heat, and simmer for 45 minutes to 1 hour.
Serve the soup hot, garnished with a small dollop of sour cream and a sprinkling of chopped cilantro.
Alternate serving suggestion:
Allow the soup to cool for approximately 30 minutes after cooking. Blend in a food processor in batches until you achieve a smooth consistency. Serve or add up to a pint of heavy cream; serve hot or cold with same garnish as above.