Leek & Potato Soup

"This is a hearty variation of the cold soup, Vichyssoise. It can be blended immediately before serving if you wish a smoother texture."
 
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Ready In:
40mins
Ingredients:
9
Serves:
4
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ingredients

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directions

  • Cut up the bacon and fry in butter. Peel and cut potatoes, and clean and cut up leeks. Add to the saucepan and fry for 5 minutes.
  • Stir in stock, add salt and pepper to taste.
  • Cover and simmer for 30 minutes until the vegetables are tender. Add milk and reheat but do not boil.
  • If desired, blend for a few seconds. Serve with grated cheese and parsley.

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RECIPE SUBMITTED BY

<p>I am a retired school secretary. I'm a 13 year breast cancer survivor and love to cook.</p>
 
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