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Ingredients
- 2 Tbs. butter
- 1 1/2 cups sliced leeks
- 4 cups chicken stock
- 1 Lb. potatoes, cubed and peeled
- 2 Tbs. parsley, chopped
- 1/2 tsp. salt
- 1/2 cup whipping cream
Preparation
Step 1
Preheat a 4 quart saucepan on medium heat for 1 minute. Heat butter, then add leeks and sauté for 5 - 8 minutes. Add chicken stock, potatoes, parsley and salt. Bring to a boil, reduce heat, cover and simmer for 10 minutes. Puree soup in a food processor. Return to pan and add pepper to taste. Add cream. Serve warm of chilled.
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