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Leek and Potato Soup

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Makes: 4 servings adjust
Quite possibly my favorite soup



  • 3 tablespoons Butter
  • 3 cups Leek, sliced, you'll need about 5 leeks
  • 1 clove Garlic, minced
  • 6 cups Chicken Broth
  • 1 12 pounds Boiling Potato, peeled and quartered

Step 1

Melt butter over low heat in a large pot. Add the leeks and cook until tender, about 3 minutes. Add the garlic and cook until the pot smells like garlic, about 1 minute. Add broth and potatoes, cover, and simmer gently for 30 minutes or until potatoes are cooked through.


  • 1 Salt
  • 1 Pepper
  • 13 cup Fresh Parsley, chopped
  • 5 Soft Herb Cheese, Use your favorite, or whatever is on sale (or omit it entirely; it's your soup)

Step 2

Remove from heat. With a hand blender or in batches in the food processor puree the soup until smooth. If you like, leave some of the leeks unblended for texture. Season to taste with salt and pepper. Ladle soup into bowls and garnish with chopped parsley and 1 tbs cheese. Serve immediately.
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