Leek and Potato Soup

Makes 8 servings

3 c sliced leeks
3 c diced peeled
potatoes
2 qts water
1 Tbsp salt
1/4 c heavy cream or 3
Tbsp butter, softened
2 Tbsp fresh minced
chives or parsley
 
1. Simmer leeks and potatoes in water with
salt, partially covered 40-50 minutes, or
until tender.
2. Mash vegetables with fork or put through
food mill.
3. Set pot off heat and stir in cream or
butter.
Serve in bowls and sprinkle with herbs.

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