5 large potatoes, peeled and diced
3 - 4 leeks
3 1/2 - 4 c. water
1 1/2 c. milk or cream
1/2 t. caraway seeds
2 T. dried dill weed
1 t. salt
freshly ground pepper
2 - 3 T. sour cream
Optional: 1 T. butter
Garnish: chives, parsley, dill

1. Peel the potatoes and cut them into 1/2" cubes
2. Wash the leeks and chop up the white and light green parts
3. Cook the potatoes and leeks in the salted water for 30 minutes, or until tender
4. Add the milk, caraway seeds, dill weed and freshly ground pepper
5. Let soup simmer for 20 minutes, or until potatoes begin to fall apart
6. Stir in 2 T. sour cream and 1 T. butter if desired
7. Heat thoroughly
8. Garnish with herbs

Serves 4 - 6

Note: In a pinch I have used 2 percent milk, and low fat yogurt. It isn't as rich, but it is still tasty and far less calories