The makings of a fine and simple meal: fresh leeks, russet potatoes, a few sourdough loaves, and red table wine.
The process is simple enough. Open wine, pour glass, put on encouraging music (however you define that).
Peel and dice the potatoes; finely chop the white parts of the leeks. Mix in enough water to cover things, stir in a tsp. of salt, and simmer until all is tender—30 minutes or so.
Stir in: 1.5 cups milk; .5 tsp caraway seeds; 2 TBS dill weed, and salt & pepper to taste. Simmer 15-20 minutes.
The soup will get thick. Help it along by breaking up some of the potatoes.
Reduce heat and stir in 3 TBS plain yogurt or sour cream and a TBS butter. Those who read more poetry than others will likely know when the flavors are just right, but do your best no matter what.
Sprinkle with chopped Italian parsely. Serve with wine and freshbaked sourdough. A green salad with homemade yogurt-bleu cheese dressing finishes the meal. You can feed a hungry group of people for not much money, depending on how much wine they are inclined to drink.
We'll be sharing some of this food with friends who have recently lost a member of their family. So our good thoughts and support will go along with this food as we toast the life of a good man.