Instructions: Peep potatoes. Wash leeks and chop them up well, disgarding tough green ends. Cook vegetables together in boiling water about 1/2 hour until tender.

Add milk, caraway seeds, dill, salt and pepper to taste. Let the soup simmer another 15 -20 minutes or until it begins to take on a rather thick consistency and the potatoes begin to fall apart a little. Stir in a few tablespoons of sour cream and a tablespoon or two of butter. Let it all heat through and serve. Garnish with chopped chives, chives or parsley.

Cuisine:
"African/middle Eastern"

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