8 lg. russet potatoes, peeled and diced
3-4 leeks (wash well because they may be sandy)
1 1/2 c. milk
1/2 c. half and half cream
1/2 tsp. caraway seeds
2 tbsp. dill weed
1 tsp. salt
Black pepper
2-3 tbsp. sour cream
Pats of butter

Cut off the tough green tops of the leeks. Simmer the potatoes and leeks in salted water 30-45 minutes or until tender. Use enough water so that they are covered. Add rest of the ingredients, except the sour cream, butter and dill. Simmer another 20-30 minutes until the soup becomes thick. Stir in the sour cream, butter and dill and cook a few more minutes until it is warm. Don't bring it to a second boil.

Serves 10.