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Serves 6

Leek and potato soup


  • 1 pound leek, white part only
    3 ounces butter
    3 quarts chicken broth
    2 pounds potatoes, peeled and diced
    2 ounces butter
    1 cup croutons


  • Wash and mince leeks. Heat butter in a large frying pan. Add leeks and sauté over low heat. Do not color.
    In a large saucepan, combine leeks, chicken broth, and potatoes. Simmer covered for 30 minutes. Serve hot with croutons.
Potage parisien

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