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LOCATION: Recipes >> Soups >> Potato Leek 13

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Leek And Potato Soup
Yield: 8 servings

1 tablespoon olive oil
3 large leeks; trimmed and chopped
1 clove garlic; finely chopped
3 large potatoes; peeled and diced
5 cups homemade chicken stock; or
1 tin(10-oz) chicken broth plus water
1 teaspoon chopped fresh thyme; or
pinch dried
1/2 teaspoon pepper
salt to taste
1/4 cup chopped chives or green onions

Heat oil in large saucepan or Dutch oven. Add leeks and garlic.
Cook gently for 5 to 7 minutes, or until leeks wilt. Add potatoes
and combine well. Add stock and bring to boll. Add thyme, pepper
and salt. Reduce heat and simmer gently for 20 minutes, or until
potatoes are tender.

Puree soup through food mill or in food processor or blender.

Return soup to heat and heat thoroughly. Taste and adjust seasonings
if necessary. Sprinkle with chives before serving.

Clam Chowder: Drain and reserve liquid from two 5-ounce tins clams.
Add water to reserved liquid to make 4 cups. Use this clam broth
instead of chicken stock and make soup up to Step 3. Puree half of
soup, leaving some potatoes in chunks. Add drained clams and heat
thoroughly. Sprinkle with chives.

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