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Cream of Leek and Potato Soup

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“So yummy and a little different due to the addition of tomatoes. Taken from "Beyond Loaves and Fishes... Recipes and Reflections from historic Bruton Parish Church in Williamsburg, Virginia". Long name for a wonderful collection of recipes. If you are ever in Williamsburg, stop by the Bruton Parish shop where you can purchase this book along with lots of other unique items.”
READY IN:
1hr
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. Melt butter in a 3-quart saucepan. Gently saute leeks and onions 5 minutes until tender. Add tomatoes and simmer until mashed 25 to 30 minutes. Stir in potatoes, broth sugar, salt and pepper. Cover and simmer 30 minutes until tender.
  2. Before serving, stir in half-and-half. Top with parsley, croutons and a dollop of butter.

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