Title: Leek & potato soup with country ham
 Categories: Dupree, Soup
      Yield: 10 Servings
 
 
        1 ts cumin seeds
        1 ts caraway seeds
        1 ts fennel seeds
        3 TB olive oil
        6    leeks -- thinly sliced
  :          (about
        4    cups)
       10    potatoes -- peeled and cut
  :          into
        1 c  cooked ham -- cut into
      1/2    -inch
       10 c  chicken stock
        3 c  red cabbage -- thinly
  :          sliced
  :          Salt pepper
  
  In a large stock pot heat cumin, caraway and fennel seeds over medium
  heat until lightly toasted and fragrant; do not burn. Remove to a
  small plate. Add oil and heat over medium-low heat. Add leeks and
  cook until soft, about 5 minutes. Add potatoes, ham and stock, bring
  to a boil, then add cabbage and reserved seeds. Reduce heat and
  simmer until potatoes are tender, about 15 minutes. Season to taste
  with salt and pepper.