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Leek and Potato Soup
5 md Potatoes; chopped
2 ts Oil or butter
2 sm Leaks; thinly sliced
1 Clove garlic
200 g Bacon pieces-finely chopped (about 7 ounces)
6 c Chicken stock
1 Bay leaf
2 Sprigs parsley
1 c Milk
Cook potatoes in boiling salted water till tender. Drain,mash and set
aside. Heat oil in a large saucepan. Add leaks, garlic and bacon. Cook till
soft, but not browned. Pour in stock. Add bay leaf and parsley sprigs.
Bring to a boil. Reduce heat and simmer for 20 minutes. Remove bay leaf and
parsley. Add mashed potatoes. Stir and simmer for 15 minutes. Stir in the
milk and chopped parsley. Season with salt and
pepper to taste. Serve garnished with cheese.
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