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...
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|Serving Size: 1 Serving (1235g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 535 (68%)|
|Amt Per Serving||% DV|
|Total Fat 59.4g||79 %|
|Saturated Fat 37.7g||189 %|
|Monounsaturated Fat 15.7g|
|Polyunsanturated Fat 2.2g|
|Cholesterol 182.5mg||56 %|
|Sodium 4543.1mg||157 %|
|Potassium 347.2mg||9 %|
|Total Carbohydrate 25.9g||8 %|
|Dietary Fiber 0.1g||1 %|
|Sugars, other 25.8g|
|Protein 39.4g||56 %|
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Calories per serving: 791
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