Potato cheese soup (shulman)

1 Servings

Ingredients

Quantity Ingredient
2 tablespoons Butter
4 Leeks, white part only, cleaned well then sliced
5 larges Russet potatoes, unpeeled and diced
1 quart Vegetable stock
Salt to taste
2 cups Milk
½ teaspoon Caraway seeds
2 tablespoons Fresh dill or 1 Tbsp. dried
Pepper to taste
1 cup Grated Swiss cheese
¼ cup Grated Parmesan cheese
3 tablespoons Plain yogurt
Chopped fresh parsley for garnish

Directions

In a large stock pot, melt the butter and saute the leeks for 3 minutes. Add the potatoes, stock and salt and bring to a boil. Reduce theheat, cover, and simmer for 30 minutes, until the potatoes are tender. Add the milk, caraway seeds, dill and pepper. Let simmer another 15 to 20 minutes; the soup should become thick and the potatoes should begin to fall apart. Stir in the cheeses and allow them to melt, then stir in the yogurt and heat through, but do not boil. Adjust the seasoning and serve piping hot, topped with parsley.

Enjoy! This recipe is from _The_Vegetarian_Feast_, by Martha Rose Shulman. It's full of delicious recipes...

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