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Leek and Potato Soup

1 1/2 pounds red potatoes -- peeled and cut into 1 inch cubes
1 1/2 pounds leeks (white part only) -- well rinsed and chopped
1 large celery rib -- sliced
7 cups chicken stock or reduced sodium canned broth
1 cup sour cream, nonfat plain yogurt, or milk
1/2 teaspoon salt
1/4 teaspoon pepper


In a large saucepan, combine potatoes, leek, celery, and chicken stock.

Bring to boil. Reduce heat to medium-low, cover, and cook 30 minutes.

In a food processor or blender, puree soup in batches until smooth.

Return to pan and stir in sour cream, salt and pepper.

To serve hot, warm over medium-low heat, stirring, but do not let boil or sour cream may curdle. To serve cold, cover and refrigerate for at least 3 hours.


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