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

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