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.

16 baby red potatoes
olive oil
salt
pepper
1 clove garlic
thyme
rosemary

Boil potatoes with skin on and cut in half until tender when poked with fork. In a mortar bowl, mash garlic, thyme and rosemary together. When potatoes are done, drain well; toss with the garlic and herbs, salt and pepper and olive oil. Grill for 15-20 minutes or until they are nice and golden brown.

Serves 4

1 white potato
2 tablespoons milk
1 tablespoon butter
1 teaspoon garlic powder
1 tablespoon chopped parsley leaves
Salt
Freshly ground black pepper

In a small pot over high heat, bring water to a boil. Chop the potato into 3 or 4 pieces. Boil the potato for about 10 minutes, or until it is fork tender. Drain the potato and return it to the pan. Add the milk, butter, garlic powder, and parsley. Mix all together until desired texture is reached. Season, to taste, with salt and pepper.

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