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2 to 3 Tbsp. butter
1/2 lb. clean and thinly
sliced leeks (white only)
1 1/2 lb. potatoes, peeled and
1 1/2 tsp. thyme
2 qt. (8 c.) chicken stock
1 qt. (2 c.) heavy cream
salt and white pepper to taste

Melt butter in large soup kettle. Add leeks and saute
until translucent. Add potatoes and thyme. Saute 5 minutes.
Add chicken stock and bring to a boil. Reduce heat and cook
until potatoes are soft. Strain leeks and potatoes from stock;
reserve stock. In food processor or blender, puree the leeks
and potatoes. Slowly add stock to puree mixture, whipping
constantly for smooth consistency. Add cream and salt and
pepper to taste. Reheat over low heat or chill and serve with
fresh garnish or snipped chives or parsley. Serves 10.

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