4 tbsp. unsalted butter
1 lg. leek, washed, chopped
2 med. potatoes, cubed
2 lbs. carrots, sliced
6 c. chicken stock
3 tsp. curry powder
2 tsp. coriander

Melt 2 tablespoons butter, cook leeks until soft, 10 minutes. Add next 4 ingredients, bring to boil. Reduce to simmer. Add curry, cover and simmer 45 minutes. Puree soup in blender. Add remaining butter. Salt and pepper to taste. Sprinkle with coriander. Serves 6-8.