This must be one of the easiest soups to make. Throw together a few potatoes, leeks and some corn and you are done! Well, not quite, there is a bit more work involved.
Cut potatoes into 1/2 inch cubes. To shorten the preparation time, I sometimes microwave the chopped potatoes for 2-3 minutes. Place them into a large pot with olive oil and caraway seed on medium high heat and cook for another 3 minutes.
Add chopped onion and leek and continue cooking for about 5 minutes, stirring frequently.
Add 2.5 cups of water or vegetable stock for more flavour; add salt, pepper and cayenne according to taste preference.
Bring to boil; reduce heat and simmer for 20 minutes. Add corn kernels and cook for an additional 10 minutes; or longer, depending on your preference of the soup's consistency.