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Potato Cheese Soup

2 Tbsp. butter
3 to 4 leeks, white part only, cleaned well and then sliced
5 large russet potatoes, unpeeled and diced
1 quart vegetable stock (4 bouillion cubes dissolved in boiling water works)
Salt to taste
2 cups milk
1/2 tsp. caraway seeds
2 Tbsp. fresh dill or 1 Tbsp. dried
Pepper to taste
1 cup grated Swiss cheese
1/4 cup grated Parmesan cheese
3 Tbsp. plain yogurt
Chopped fresh parsley for garnish

In a large stock pot, melt the butter and saute the leeks for 3
minutes. Add the potatoes, stock and salt and bring to a boil.
Reduce theheat, cover, and simmer for 30 minutes, until the potatoes
are tender.

Add the milk, caraway seeds, dill and pepper. Let simmer another
15 to 20 minutes; the soup should become thick and the potatoes
should begin to fall apart. Stir in the cheeses and allow them to
melt, then stir in the yogurt and heat through, but do not boil.
Adjust the seasoning and serve piping hot, topped with parsley.

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