POTATO & LEEK SOUP

By BobD

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Ingredients

Sauté leeks in butter until soft but not browned, then add cubed waxy potatoes, a little sage and stock or water to cover.

Details

Preparation

Step 1

Simmer until tender, purée and finish with about a cup of cream for each 6 cups of soup. Serve hot or cold, garnished with chives (if cold, call it vichyssoise).