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