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Potato Leek Soup

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30-Sep-2012 01:17 PM

Joan

Posts: 0

1 c. butter

2 leeks, sliced

salt and pepper to taste

1 qt. chicken broth

1 T. cornstarch

4 c. potatoes, peeled and diced

2 c. heavy cream

In a large pot, over medium heat, melt butter.  Cook leeks in butter with salt and pepper until tender, stirring frequently, about 15 minutes.  Stir cornstarch into broth and pour broth into pot.  Add the potatoes and bring to a boil.  Season with salt and pepper.  Pour in the cream, reduce heat and simmer at least 30 minutes, until potatoes are tender.  

Serves 8.  Reprinted from allrecipes.com



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