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Leek and Potato Soup

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Leek and Potato Soup

Directions

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Ingredients :

  • 3 tablespoons salted butter
  • 3 large leeks (white and pale green parts only)
  • chopped
  • 2 stalks celery
  • chopped
  • 2 cloves garlic
  • minced
  • 3 medium Yukon Gold potatoes
  • peeled and cubed
  • 1 (32 ounce) carton no-salt-added vegetable broth
  • 2 cups water
  • 1 cup heavy cream
  • or to taste
  • 4 teaspoons salt
  • or to taste
  • Methods :

  • Melt butter in a pot over medium heat. Add leeks and cook and stir until tender, about 5 minutes. Stir in celery and cook for 5 minutes more. Add garlic; cook and stir for 2 minutes. Stir in potatoes and vegetable broth; reduce heat and let simmer until potatoes are tender, about 25 minutes.
  • Blend using an immersion blender or in a regular blender in batches. Stir in heavy cream and salt.
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