Potato leek soup
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Ingredients
4
Optional Garnishes:
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Preparation
Preparation15 min
Cook time15 min
- In a large saucepan, melt the butter over medium heat. Add the potatoes, leeks, onion, celery and garlic.
- Cook and stir for about five minutes.
- Add the chicken broth and milk.
Season with salt and pepper. - Reduce heat to low and simmer until potatoes are tender.
Remove about half of the vegetables from the pot and let cool for 10-15 minutes.
- Put cooled vegetables in blender and puree until smooth; return to pot. Add cream and stir to combine.
- Reheat if necessary.
Serve with shredded cheese, crumbled bacon and chopped green onion for garnish.
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