Recipeslut

5 lg potatoes, peeled and diced
3-4 leeks
3 ½ – 4 cups water (enough to keep all covered)
1 ½ cups milk/cream
½ tsp caraway seeds
2 Tbs dill
1 tsp salt
freshly ground pepper
2-3 Tbs sour cream
butter

Potatoes and leeks salted H2O for ½ hour or until tender. Add milk, caraway seeds, dill, salt and pepper. Simmer 15 to 20 minutes more or until thick and potatoes fall apart. Then, add sour cream and butter.

I’ve been making this soup for 10 years. It was a favorite when I was a vegetarian because it is a lovely dinner meal with some fresh crusty bread. I’m sad the summer is ending so I comfort myself with food to look forward to. This is one of those dishes – warms you right up on a cold winter’s night.