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Bavarian Potato Leek Soup

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“I found this on a copy-cat site and its the best I've found so far. I use a potato masher right before serving to make it creamier but with some chunks of potato. You could also use an immersion/stick blender if you like it really smooth. (I also like it served cold)”
READY IN:
1hr 15mins
SERVES:
12
YIELD:
12 1 cup
UNITS:
US

Ingredients Nutrition

Directions

  1. Melt butter in large soup pot.
  2. Add leeks and onion. Slowly sauté until soft but not browned.
  3. Add potatoes, stock, salt and marjoram.
  4. Bring to boil. Cover and boil slowly for 30 minutes, potatoes should be fork tender.
  5. Reduce heat to a simmer, add half-and-half and simmer uncovered 10 minutes, stirring constantly.
  6. Add heavy cream and white pepper just before serving.

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