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A Feast of Soups Cook Book
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.
5 large potatoes,
peeled, diced or chopped
3 to 4 leeks, white only, chopped fine
4 cups water
2 cups milk
½ teaspoon caraway seed
2 tablespoons minced
1 teaspoon salt
¼ cup sour cream
Minced fresh dill
In a large saucepan over medium heat,
bring potatoes, leeks, and water to boiling.
Reduce heat, cover, and simmer until
potatoes are tender, about 20 to 30 minutes.
Mash vegetables in saucepan.
Add milk, caraway seeds, dill, salt,
and pepper to taste.
Cover and simmer until potatoes are
very soft and soup thickens.
Whisk in sour cream.
soup bowls and garnish with a dab of sweet butter and a sprinkling of
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