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Potato and Leek Soup Recipe

Serves 4 to 6


  • 2 quarts salted chicken stock
  • 6 to 8 medium leeks
  • 2 tbsp butter
  • 4 medium potatoes
  • Salt and pepper to taste
  • Leftover chicken, cut into bite-sized pieces
  • 1/2 cup cream (optional)


1. Heat stock to simmering.
2. Wash leeks carefully, cut into thin rounds, and drain.
3. Saute leeks in just enough butter to keep them from burning.
4. Add peeled and sliced potatoes to leeks.
5. Salt and pepper vegetables, stir well, and add to stock alopng with chicken.
6. Simmer soup for 20 to 30 minutes until vegetables are done.
7. For richer flavor, cream may be stirred in before serving.


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Main Ingredient:Vegetable / Potato
Vegetable / Leek
Course:First Course

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