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Leek and Potato Soup
350 g Leeks; cooked
350 g Potatoes; cooked
1 3/16 l Vegetable stock
Salt and pepper
Liquidize the vegetables with half of the stock. Heat through in a
saucepan, stirring in the rest of the stock. Simmer for 3-4 minutes,
then season to taste with salt and pepper.
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