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(Leek And Potato Soup)
3 to 4-qt. saucepan
3 to 4 c. (1 lb.) peeled
potatoes, sliced or diced
2 qt. water
1 Tbsp. salt
3 c. or 1 lb. thinly sliced
leeks (including the tender
4 to 6 Tbsp. whipping cream
2 to 3 Tbsp. softened butter

Simmer the vegetables, water and salt together, partial-
ly covered, for 40 to 50 minutes, until the vegetables are
tender. Pass the soup through a food mill. Correct seasoning.
Set aside, uncovered, until just before serving, then reheat to
the simmer. Off heat, just before serving, stir in the cream
and butter. Pour in a tureen or soup cups and decorate with
the parsley.

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