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Leek and Potato Soup
2 Potatoes -- unpeeled and diced
2 Leeks -- halfed lengthwise and thinly sliced
1 md Onion -- finely chopped
2 tb Oil
1/2 l Milk or coffee cream -- or 1/2 c Heavy Cream
1/2 ts Salt
1/2 ts Pepper
1/2 ts Ground nutmeg
Heat the oil and stir in the onion for two minutes. Add the leeks and
stir another 2 minutes. Add the potatoes, stir again. Add the pepper,
salt, nutmeg and enough hot water to cover it all. Simmer 30 minutes,
stirring occasionally. Add the milk or cream, stir well and serve
For elegance, put the soup through a blender or processor before
adding the cream. If you want to be really fancy, process the
finished soup very smooth, chill it and call it Vichyssoise.
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