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Broccoli-Leek-Potato Soup

2 T butter
1 bunch leeks, white parts only
1 bunch broccoli
1 pound baking potato
3 C chicken stock
1 C cream
1/8 t freshly ground black pepper
Salt to taste

Halve leeks lengthwise. Rinse well under running water. Slice in
1/2 inch slices. Heat butter in a skillet. Add leeks and stir.
Cover, reduce heat and sweat the leeks while you prepare the other
ingredients. Peel the potato and quarter. Bring stock to a boil.
Simmer the potato 12 min. Separate the broccoli flowerets. Peel
the stalks and slice. After 12 min add the sliced stalks and simmer
5 min. Add the flowerets and simmer 4 min. more. Pure in a food
processor. Return to saucepan and add remaining ingredients.
Heat, then correct the seasonings.

(Note: 2 C stock and 2 C of skim milk also works well. In this
case, use a bit more potato.)

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