Update my dinner status, I'm making this tonight.
1 chef marked this recipe as Favorite
Servings: 1 Servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
Preparation
In a large stock pot, melt the butter and saute the leeks for 3 minutes. Add the potatoes, stock and salt and bring to a boil. Reduce theheat, cover, and simmer for 30 minutes, until the potatoes are tender. Add the milk, caraway seeds, dill and pepper. Let simmer another 15 to 20 minutes; the soup should become thick and the potatoes should begin to fall apart. Stir in the cheeses and allow them to melt, then stir in the yogurt and heat through, but do not boil. Adjust the seasoning and serve piping hot, topped with parsley. Enjoy! This recipe is from _The_Vegetarian_Feast_, by Martha Rose Shulman. Its full of delicious recipes... From Geminis MASSIVE MealMaster collection at www.synapse.com/~gemini
