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Leek and Potato Soup

3 tb Butter
3 c Minced leeks
3 tb Flour
4 c To 6 c hot water
1 ts Salt
Pepper to taste
4 c Potatoes
1/3 To 1/2 cup heavy cream


Melt butter over medium heat. Stir in leeks. Cover and cook slowly for 5 minutes without browning. Blend in flour, stir over medium heat for 2 minutes to cook flour without browning. Remove from heat and let cool gradually. Beat in 1 cup water and blend thouroughly with flour and leeks, stir in rest of water, stir in salt, pepper and potatoes; bring to a boil. Reduce heat and simmer, partly covered, for 40 minutes or until potatoes are tender, remove from heat, add cream.


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