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Leek and Potato Soup
4 pt Cold water
6 md Leeks
4 cl Garlic, crushed
1 tb Olive oil
4 tb Dry skim milk powder
1 ts Yeast extract
2 ts Ground black pepper
2 Bay leaves
1 ts Caraway seeds
Peel and cube the potatoes.
Top and tail the leeks, then slice into rounds. Wash in a bowl of cold water, drain and rinse.
Saute the garlic in a large deep soup pan in the oil with the leeks until tender. Add the potatoes. Increase the heat bringing the liquid to a rolling boil. Add the skim milk powder. Reduce the heat & add the yeast extract Stir well, reduce heat and add, black pepper, bay leaves and caraway seed.
Simmer until everything is creamy in texture. Serve hot w/ caraway seeds sprinkled on top.
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