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4 tb Butter or margarine
2 Leeks, cleaned & thin sliced
8 Carrots, peeled & cut into 1-in chunks
2 Potatoes, peeled & diced
4 c ;water
1 tb Kosher salt
1 pn White pepper
1 pt Heavy cream or evaporated milk
1 To 2 Tb fresh dill, chopped (for garnish)
In 3-qt saucepan, heat butter or margarine & saute leeks until they
start to turn translucent. Add carrots, potatoes, enough water to
cover everything by 1-inch, salt, & white pepper. Simmer, uncovered,
for 30 to 40 mins, until carrots are tender. Place in a blender or
food processor & puree soup. Pour pureed soup into a saucepan or
tureen & stir in the heavy cream or evaporated milk. If serving hot,
heat gently but do not allow the soup to boil. If serving cold, chill
in the refrigerator for several hrs. Serve w/sprinkling of fresh
chopped dill. Makes 6 to 8 servings.
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