Another winter soup from leftovers

This recipe came from a classmate in my German class, and when she served it to us at a get together we were all hooked. It just goes to show that keeping a few herbs and spices in the store cupboard can lift an ordinary use-it-up soup into something really special.

Potato soup with caraway seeds

2 medium potatoes (or equivalent of small ones), peeled and diced

1 medium onion, diced

2tbsp oil

1 pint vegetable stock

0.5 pints milk

1 tsp mixed herbs

1 tsp paprika

0.5 tsp caraway seeds (if you have the time to toast and lightly crush them, even better)

salt and pepper to taste

Heat the oil in a saucepan and saute the vegetables and spices until the onion is transparent, then add the remaining ingredients. Bring to the boil, reduce heat, cover and simmer for 20 minutes. Blend to a smooth consistency, and thin with a little extra milk, if desired. Adjust seasoning to taste and reheat to serving temperature.