Potato and Leek Soup Recipe
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Simple ingredients make a soup that’s simply delicious – a perfect starter course for any occasion.
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1 pound potatoes - preferably boiling type
2 leeks (use more if you wish)
1 quart chicken stock (substitute water or stock/water mixture)
salt and pepper to taste
chives or paprika for garnish (optional)
Peel the potatoes (or scrub if you wish to leave the skins on) and dice into 1/2" cubes.
Cut green tops and roots off of the leeks. Cut the leeks lengthwise. Rinse under cool water to remove any sand or dirt. Chop the leeks into thin pieces.
Chop the onion into small pieces.
Put chicken broth, potatoes, leeks, and onion in a large saucepan and bring to a boil. Reduce the heat to maintain a simmer and cook until vegetables are tender.
Add salt and pepper to taste. To garnish, use a few snipped chives or a pinch of paprika. Serve hot.
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