German Potato Leek Soup with Caraway

Creamy potato-leek soup with a gentle caraway note and fresh parsley.

Ingredients

• 2 pounds potatoes, diced
• 2 leeks, sliced and washed
• 1 onion, chopped
• 5 cups broth
• 1 teaspoon caraway seeds
• 1 cup milk
• 2 tablespoons butter
• 2 tablespoons parsley

Directions

1. Melt butter and cook leeks and onion until soft.
2. Add potatoes, broth, and caraway.
3. Simmer until potatoes are tender.
4. Blend about half the soup for body.
5. Stir in milk and heat gently.
6. Finish with parsley, salt, and pepper.