Joell's leek and potato soup
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 5 | Potatoes | |
| 4 | pints | Cold water |
| 6 | mediums | Leeks |
| 4 | cloves | Garlic, crushed |
| 1 | tablespoon | Olive oil |
| 4 | tablespoons | Dry skim milk powder |
| 1 | teaspoon | Yeast extract |
| 2 | teaspoons | Ground black pepper |
| 2 | Bay leaves | |
| 1 | teaspoon | Caraway seeds |
Directions
Peel and cube the potatoes.
Top and tail the leeks, then slice into rounds. Wash in a bowl of cold water, drain and rinse.
Saute the garlic in a large deep soup pan in the oil with the leeks until tender. Add the potatoes. Increase the heat bringing the liquid to a rolling boil. Add the skim milk powder. Reduce the heat & add the yeast extract Stir well, reduce heat and add, black pepper, bay leaves and caraway seed.
Simmer until everything is creamy in texture. Serve hot w/ caraway seeds sprinkled on top. Next time I will process some of the soup to make this thicker, I was too lazy and it tasted to good to bother.
Created May 1995 by Joell. Adapted from Kaz's Chunky Potato and Leek Soup. Submitted By JOELL ABBOTT On 06-01-95