Potato and leek soup

YOU
6 servings
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Vegetables

By Food24 November 03 2009
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Ingredients (10)

3.00 leeks — washed and sliced
1.00 onion — chopped
30.00 ml butter — melted or oil
450.00 g potatoes — peeled, sliced
3.00 Litres stock — chicken
2.00 carrots — quartered
salt
freshly ground black pepper
nutmeg — ground
125.00 ml cream
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Method:

Sauté the leeks and onion in butter or oil until soft. Add the potatoes, chicken stock and carrots. Season to taste with salt and pepper. Cook slowly until the vegetables are soft. Remove the carrots and liquidise the remaining vegetables. Season to taste with nutmeg and add the cream just before serving.
Serves 6.



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