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Potato Leek Soup

potato leek soup
Creamy potato soup with leeks seasoned with Italian herbs.

Potatoes - 3 small
Leeks - 2
Garlic - 3 big cloves
Fennel/Saunf Seeds - 1 tsp
Black Pepper Powder - 1/4 tsp
Dry Italian Seasoning - 1/4 tsp
Milk - 1/4 cup
Butter or Oil

1. Cleaning Leeks: Discard the root part of the leeks.  Dice the whitish and light greenish parts of leeks and place them in a bowl of water.  Mix with hands so that the dirt settles down and clean leeks float on the water.  Place the leeks on a clean towel to wipe excess water.
2. Coarsely grind fennel seeds.  Finely chop garlic.  Peel the potatoes, dice them and place them in a bowl of water.  I used red potatoes.
3. Heat 1 - 2 tbsp oil in a pan.  Add diced leeks, garlic, black pepper powder, little salt.  Saute till leeks turn soft. 
4. Add 1 - 2 cups water, diced potatoes, ground fennel and dry Italian seasoning (marjoram, thyme, rosemary, savory, oregano, basil).  After potatoes turn soft, start mashing them.  Add little more salt and black pepper powder if required.
5. Lastly, add milk and bring it to a boil.  Garnish with parsley or coriander leaves.


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