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Potato Leek Soup


1 pound white potatoes, peeled and diced fairly small
5 large leeks, white part only, rinse and slice thinly
5 cups water
2 teaspoons salt
3 Tbl. butter
1/2 cup cream
Freshly ground black pepper
Finely chopped fresh chives


Place potatoes, leeks, water and salt in a large cooking pot. Bring to a boil; reduce heat and simmer, covered, for about 30 minutes or until the vegetables are very tender.

Use a food processor to puree the soup in batches, then return to cooking pot. Bring pureed soup back to a simmer then remove from heat. Add butter and cream and stir well. Season to taste with salt and pepper. Place in serving bowls and garnish with chives.

Serves 6.

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