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“One of my favorite hearty winter soups, goes fabulously with some crusty sourdough bread. To honest it's more like a hot Vicchysoisse.”
READY IN:
35mins
SERVES:
4-6
UNITS:
US

Ingredients Nutrition

Directions

  1. In a large soup pot melt the butter over medium heat.
  2. Add the leeks, onions, and garlic and cook for about 5 minutes or until softened.
  3. Add the potatoes and cook about 3 minutes or until potatoes are warm.
  4. Pour in the chicken broth and bring to a boil.
  5. Boil for 15 minutes or until potatoes are softened.
  6. Using a stick blender puree the soup until smooth.
  7. Stir in the cream and serve.

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