Title: Chunky Leek and Potato Soup
Categories: Lowfat Kaz Vegetarian
Yield: 2 Servings
| 1/2 | lb | Potatoes |
| 1 | pt | Cold water |
| 1 | md | Leek |
| 1 | | Garlic clove |
| 1/2 | md | Onion |
| 1/4 | tb | Oil |
| 1/2 | ts | Yeast extract |
| 1/2 | ts | Ground black pepper |
| 1 | | Bay leaf |
| 1/4 | ts | Caraway seed |
| 1 | | Celery stalk |
Peel and cube the potatoes Place in a large bowl with the cold water Leave
to one side Top and tail the leeks, then slice into chunks Wash in a bowl
of cold water, drain and rinse Leave to drain in a colander Finely chop the
onion Saute the garlic and onions in a large deep saucepan in the oil until
tender. Add the potatoes and the water they have been sitting in. Increase
the heat bringing the liquid to a rolling boil Add the yeast extract Stir
well, reduce heat and add the leeks, black pepper, bay leaves and caraway
seed. Stir well for 1-2 minutes Add the celery to the soup and simmer for a
further 15 minutes. Serve hot.