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Leek Soup

2 lg. potatoes
1 white stick of celery
2 lg. leeks
2 oz. drippings
3 pts. stock or water

Slice potatoes, leeks and cut up celery into dice. Fry all in drippings, stirring for a few minutes but do not brown. Put all vegetables into saucepan, add 3 pints stock or water, salt and pepper to taste. Simmer gently for 1 1/2 hours. Sprinkle with chopped parsley before serving.

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