Potato and Leek Soup Recipe

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Simple ingredients make a soup that’s simply delicious – a perfect starter course for any occasion.
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Servings:
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Ingredients
  • 1 pound potatoes - preferably boiling type
  • 1 onion
  • 2 leeks (use more if you wish)
  • 1 quart chicken stock (substitute water or stock/water mixture)
  • salt and pepper to taste
  • chives or paprika for garnish (optional)
Container: Large saucepan
Directions
PREP
15 mins
COOK
20 mins
READY IN
35 mins
  • Peel the potatoes (or scrub if you wish to leave the skins on) and dice into 1/2" cubes.
  • Cut green tops and roots off of the leeks. Cut the leeks lengthwise. Rinse under cool water to remove any sand or dirt. Chop the leeks into thin pieces.
  • Chop the onion into small pieces.
  • Put chicken broth, potatoes, leeks, and onion in a large saucepan and bring to a boil. Reduce the heat to maintain a simmer and cook until vegetables are tender.
  • Add salt and pepper to taste. To garnish, use a few snipped chives or a pinch of paprika. Serve hot.
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