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Leek and Potato Soup
1 pound potato -- peeled and diced
1 pound leeks -- sliced thinly
1/2 cup Chicken Stock
1 teaspoon salt
Freshly ground pepper to taste
1 cup heavy cream
Slice or dice the potatoes, slice the leeks, being careful to wash off any
dirt or sand. Simmer the potatoes and leeks together with the Chicken
Stock, salt and pepper for 40 to 50 minutes. Mash the vegetables or puree
them in a food processor. Check the seasonings and reheat, adding the
cream. Garnish with parsley. Serve warm or chilled.
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