Potato-Leek Soup

5 large russet potatoes, peeled and diced
3 or 4 leeks, washed, chopped, tough green ends discarded
3 or 4 cups of water, enough to keep the potatoes and leeks covered
1 cup of milk
1/2 cup of cream
1/2 teaspoon of celery seed
Salt to taste
Freshly ground black pepper to taste
Sour cream to taste
Butter to taste
Garnish: chopped fresh dill, chopped chives, chopped parsley, or caraway seeds




Put the potatoes, the leeks, and the water into a large soup pot or Dutch oven.

Salt the water slightly (or not).

Bring the water to the boil, lower to a simmer, and cook for half-an-hour, or until the potatoes are tender.

Add the milk, the cream, the celery seed, the salt, and the pepper. Stir well.

Simmer the soup for another 15 to 20 minutes, or until it begins to take on a thickened consistency and the potatoes start to fall apart.

Stir in some sour cream and butter.

Heat the soup through.

Serve with your choice of garnishes on the side.