Leek & Potato Soup

Caraway seeds give this soup a wonderful taste and make it very different from an English style leek & potato soup.

Ingredients

    • 3-4 leeks
    • 3 medium sized potatoes
    • 1.5 litres of vegetable stock (I use Marigold powder)
    • 2 teaspoons of caraway seeds.
    • Butter to fry leeks
    • Salt and pepper to taste
    • *
    • Garnishes to serve – chopped chives or flat-leaved parsley.

Method

  • Put the stock into a large pan and bring to the  boil.
  • Peel the potatoes and chop into small rough cubes.
  • Add the potatoes to the stock.
  • Add the caraway seeds.
  • Leave to simmer.
  • Chop the leeks into circles and then quarter these.
  • Gently fry these in butter to soften but not to brown them.
  • Add the leeks to the stock and potatoes.
  • Put a lid on the pan.
  • Leave to cook on a medium simmer until the potatoes are soft.
  • *
  • Serve garnished with chopped chives or flat-leaved parsley.

 

Served in  Royal Doulton – Carnation – 1982 – 1998

Published by

jadwiga49hjk

I love cooking and baking. I love trying out new recipes and currently am trying out many old favourites from my Polish cookbooks and family recipes. I am trying out many variations, often to make them easier but still delicious. I collect glass cake stands and china tableware, mainly tea plates, jugs and serving dishes, many of which I use on a daily basis. They are an eclectic mixture from the 20th & 21st century.

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