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Creamy Potato Leek Soup


1 pound russet potatoes, peeled and cubed
2 cups chicken or vegetable stock
1 large leek
1 cup celery, sliced
1 cup swiss chard, washed and chopped
2 tablespoons butter
2 cups sweet potato, peeled and cubed
1/4 teaspoon ground black pepper
1/4 teaspoon paprika
1/4 teaspoon ground nutmeg
1 1/2 cups whole milk
1/2 teaspoon salt


Combine the cubed russet potatoes and 1 cup of the chicken/vegetable stock in a large cooking pot. Bring to a boil. Reduce heat and simmer, covered, for about 10 minutes or until potatoes are tender. Do not drain. Cool slightly.

Place potato mixture in a blender or food processor. Cover and blend until smooth. Set aside.

Wash leeks and chard. Cut leek into thin slices and chop swiss chard into fine pieces. In a large pan, cook leek, chard, and celery in butter for 3 to 4 minutes or until tender.

Add sweet potato, the remaining soup stock, pepper, paprika and nutmeg. Bring to a boiling. Reduce heat and simmer, covered, for 10 minutes. Stir in pureed potato mixture, milk, and salt.

Cook, stiring frequently, for about 5 minutes more or until thickened. Season to taste with salt and pepper.

Place in serving bowls and garnish with shredded Jack or Cheddar cheese.

Serves 4

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