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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
White pepper
Grated cheese

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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