Potato Leek Soup - cooking recipe

Ingredients

1 leek, diced
4 russet potatoes, diced
32 ounces chicken stock
3 garlic cloves, chopped
2 teaspoons caraway seeds
black pepper (to taste)
salt (to taste)
milk (may use extra chicken stock instead)
sour cream
chives (to garnish) (optional)

Preparation

Add the first 7 ingredients into a stock pot and bring to a boil.
Cover and simmer for 30- 45 minutes (or until potatoes have fallen apart). Note that the potatoes will have absorbed all of the stock.
Stir to break up potatoes or mash them (will be like a puree).
Add milk to desired consistency (you can use extra chicken stock for a non-dairy alternative).
Serve with a dollop of sour cream and a pinch of chives.