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Foodgeek: |
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Rating: |
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Servings: |
4 servings |
Prep. Time: |
:10 |
Total Time: |
:25 |
Ingredients: |
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4 lg. leeks, roughly chopped
6 lg. potatoes, cubed *
2 tbsp. butter
5-1/10 fl. oz. double cream (heavy cream)
Seasoning, to taste
Crusty bread (preferably homemade)
2-1/10 pints homemade chicken stock
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Directions:
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Add leeks and butter to a large pan. Season heavily and cook on medium-high heat for 3-4 minutes. When leeks have softened, add the potatoes and chicken stock; bring to a simmer. When potatoes have softened, place soup in a blender and blend well. Return to pan, add cream and serve.
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A recipe I'm addicted to in winter.
* preferably a floury potato like king edward.
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