Shelly's Recipe

POTATO LEEK SOUP

Category: Soups

2 tbsp olive oil
4-5 medium sized leaks, chopped
10-12 medium sized potatoes, peeled and cubed
Water, enough to cover the potatoes and leeks
Salt and pepper, to taste
2-3 (8 oz) containers sour cream
2-3 quarts cream or half-and-half
1/4 cup fresh dill, chopped
2-3 tsp caraway seeds, or to taste
Garnish:
Chopped chives
Cooked bacon, crumbled
Parmesan cheese

In a Dutch oven, saute leeks in oil until tender, stirring occasionally. Add next 4 ingredients and simmer until potatoes are tender. Cool 10 minutes.

Add leek mixture, in batches, to food process or blender and puree. Return to stockpot.

Add next 4 ingredients and simmer 1-2 hours, stirring frequently. Taste for seasoning. Ladle soup into bowls and sprinkle with chives, bacon and cheese. Serves 6-8