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Potato Leek Soup

Ingredients:

  • 4 Large Leeks, use only White and Pale Green Sections, chop.
  • 4 Cups Chicken or Vegetable Broth

  • 2 Cups Potatoes, peeled and cut into 1/2 inch pieces
  • 3 Tablespoons Butter
  • 1 Cup Heavy Cream
  • Salt and Pepper to taste

Directions:

  • In a 6-quart saucepan over medium heat, melt butter. Add leeks and reduce heat to medium-low and cook until tender, approx. 25 min.
  • Add potatoes and broth, increase heat to medium-high, and bring to a boil.
  • Reduce heat to low, cover and simmer until potatoes are soft, around 45 min.
  • Turn off heat and blend mixture in a blender until smooth. Stir in cream and salt and pepper to taste. Serve while hot, or chill and serve cold.

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