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Leek and Potato Soup

2 Large leeks
1 oz Butter
1 lb Potatoes
4 pt Stock
1 Rasher of bacon
1 pt milk
Salt and pepper
2 tb Chopped parsley

: Cut up the bacon and fry in tne butter in a saucepan. : Peel and cut up the potatoes. Clean and cut up the : leeks. Add the vegetables to the saucepan and fry : for 5 minutes. Stir in the stock and add salt and : pepper to taste. Put the lid on the pan and simmer : for 30 minutes until the vegetables are tender. Add : the milk and reheat but do not boil to avoid the milk : curdling. Add the parsley. Serve with grated cheese.

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