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Leek and Potato Soup

3 lg Idaho potatoes; peeled and cut into med sized pieces
3 md Leeks; white only, cut into rounds
1 qt Water
1 1/2 Cubes chicken base
Fresh ground pepper
2 tb Fresh minced chives


Combine potatoes, leeks and water and chicken base in a 2 1/2 qts pot. Bring to a boil, season with pepper, reduce heat and simmer until the potatoes and leeks are soft. About 25 min. In a food processor puree the soup in batches and return it to the original pot. Taste and adjust the seasoning. Reheat very slowly, serve with fresh minced chives sprinkled on top.


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