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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 immediately.

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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