Potato Cheese Soup with Caraway Recipe

6

Ingredients

1 tbs EVOO
4 medium size leeks, white part only, cleaned and sliced
2 garlic cloves, pressed
1 tbs caraway seeds, lightly crushed
2 pounds russet potatoes, diced
6 cups vegetable or garlic stock
a bouquet garni
2 cups low fat milk
1/4 pound Gruyere cheese, grated
1 1/2 ounces Parmesan cheese, grated
chopped fresh parsley, for garnish

Preparation

Step 1

1. Heat the oil over low heat in a heavy-bottomed soup pot and add the leeks. Cover partially and cook over low heat for five minutes, stirring often. Add the garlic and caraway and cook, stirring, for another two minutes.

2. Add the potatoes, stock, bouquet garni, and salt and bring to a boil. Reduce the heat, cover, and simmer for 40 minutes or until the potatoes are very tender and the broth is fragrant. Remove the bouquet garni. Mash some of the potatoes against the side of the pot with the back of a wooden spoon.

3. Stir in the milk, pepper to taste, and heat through for 10 minutes. Add the cheese, stir to melt, taste, and adjust the seasonings. Serve, garnishing each bowl with chopped parsley.