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Recipe Summary

Servings:
4
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Ingredients

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Directions

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  • Place the butter in a large, deep pot over medium-high heat. When the butter is melted, add the leeks and potatoes, sprinkle with salt and pepper, and cook until the veggies start to soften, 5-8 minutes.

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  • Add the water and bring to a boil. Then, lower the heat so the soup bubbles gently and cook, stirring occasionally, until slightly thickened and vegetables become fully tender, about 20 minutes longer.

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  • Using an immersion blender, puree the soup in the pan; or let the mixture cool slightly and use a blender to process until smooth. Return the soup to the pan and add the cream; taste and adjust the seasoning. Serve garnished with chives.

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Reviews

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