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Vichyssoise (Potato Leek Soup)

3 leeks
3 medium potatoes
1 medium onion
1 stalk celery
4 cups chicken stock
1 cup heavy cream
2 Tbsp butter

Wash the leeks very carefully making sure to remove all soil.
Slice only the white part of the leeks into 1/4 inch pieces. Dice
the potatoes, slice onion and celery. Saute leeks, potatoes, onion
and celery in butter about 10 minutes. Add chicken stock and cook
over medium heat until all vegetables are tender about 30 min. When
the vegetables are tender puree the vegetables and stock and add
the cream.

Garnish with chopped parsley or chives.

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