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A Cooking Adventure with Thom


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Potato Soup

Jacqueline Heriteau
A Feast of Soups Cook Book

Servings: 6

 

Potato

 

Caraway seeds and dill give this variation on potato and leek soup a distinctly northern European flavor.  Nice with black bread, salad, and pie for an after-party supper.

 

Ingredients


5 large potatoes, peeled, diced or chopped
3 to 4 leeks, white only, chopped fine

4 cups water

2 cups milk

teaspoon caraway seed

2 tablespoons minced dill

1 teaspoon salt

pepper

cup sour cream

sweet butter

Minced fresh dill

Cooking Method


In a large saucepan over medium heat, bring potatoes, leeks, and water to boiling. 

  1. Reduce heat, cover, and simmer until potatoes are tender, about 20 to 30 minutes. 

  2. Mash vegetables in saucepan.

  3. Add milk, caraway seeds, dill, salt, and pepper to taste. 

  4. Cover and simmer until potatoes are very soft and soup thickens. 

  5. Whisk in sour cream.

To serve:  Ladle into soup bowls and garnish with a dab of sweet butter and a sprinkling of dill.

 

Dividends:  Chill, thicken with more sour cream, and serve for lunch with black bread.

 

To make ahead:  Complete to point where sour cream is to be added, then finish just before serving.

     
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