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Potage Bonne Femme (Potato Leek Soup)
Yield: 6 servings

8 c water
1/2 ts salt
1 lb potatoes; peeled & cubed
1 lb leeks; cleaned, trimmed and thinly sliced
1/4 c chopped fresh parsley (optional)
1 tb butter (optional)

Bring water to a boil in a stockpot. Add salt, potatoes and leeks,
cover and reduce heat. Cook until potatoes are soft, about 30
minutes. Set aside to cool slightly.

Transfer to a food processor and puree. Do not overprocess, as
potatoes will become sticky. Reheat if necessary, and stir in
parsley and butter to serve.

Variation: Use any combination of carrots, string beans, cauliflower,
or broccoli. Or add one packed cup of watercress leaves just before
pureeing soup. Swirl in a little evaporated milk or heavy cream
for a richer texture.

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