5 large russet potatoes, peeled and diced
3 leeks, up to 4
3-1/2 cups water to cover; up to 4
1-1/2 cups milk or cream
1/2 teaspoon caraway seed
2 tablespoons dill weed
1 teaspoon salt
fresh ground pepper
2 tablespoons sour cream; up to 3
butter
garnish: chives, parsley or more dill

Peel potatoes. Wash leeks and chop them up well, discarding tough green ends.

Cook vegetables together in boiling water about 1/2 hour until tender. Add milk, caraway seeds, dill, salt and pepper to taste. Let the soup simmer another 15-20 minutes or until it begins to take on a rather thick consistency and the potatoes begin to fall apart a little.

Stir in a few tablespoons of sour cream and a tablespoon or two of butter. Let it all heat through and serve. Garnish with chopped chives, chives or parsley.

Posted by Andi Darnell

Nutritional Info Per Serving: 135 Calories (kcal); 2g Total Fat; (12% calories from fat); 4g Protein; 28g Carbohydrate; 3mg Cholesterol; 559mg Sodium
Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 2 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates