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“A light and refreshing soup for summer or fall. Can be served hot or cold. Made quickly and easily, yet looks elegant and tastes amazing.”
READY IN:
40mins
SERVES:
6-8
UNITS:
US

Ingredients Nutrition

Directions

  1. Begin simmering chicken stock.
  2. Peel, and chop potatoes to about 1/2 inch in size. Add to stock and simmer.
  3. Rinse leeks well. Slice thinly and add to stock after potatoes have cooked through.
  4. Simmer for 7-10 minutes.
  5. Puree in blender.
  6. Add soup back into stockpot, and add milk, pepper, and salt.
  7. Add chives as garnish.

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