THERE’S NOTHING LIKE THE AROMA OF HOT SOUP bubbling on the stove. Add this easy-to-make, delicious potato soup to your recipe box. It is one of our winter favorites! Easily adaptable, you can doctor it up with bacon and extra sour cream, or make it vegetarian, even lactose free.  It’s already gluten free.  Add a side salad and some crusty bread and you’ve got yourself a meal! Here’s the recipe:


5 large russet potatoes (peeled)

3 leeks (cleaned by separating, soaking and rinsing well)

1.5 cups whole milk  (can use lactose free or almond milk)

sour cream to taste

salt and pepper

caraway & dill seed

water enough to cover potatoes in soup pot


discard tough, green ends of leeks and chop the rest well

Boil potatoes and leeks for ~30 minutes or until fork tender

Add milk, caraway seeds, dill, salt, & pepper to taste-cook an additional 15 min until it begins to thicken a bit

stir in a few spoons of sour cream and some butter (to taste)

garnish with fresh chives or parsley if you have any or just sprinkle some dill weed on top