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Leek Soup

Cummulative Rating
N/A
Servings
Makes 6-8 servings.
Difficulty
Easy
Ingredients

2 Tablespoons unsalted butter
2 leeks, trimmed and rinsed thoroughly and sliced
2 medium onions, sliced
6 cups hot gf chicken stock
4 cups russet potatoes, peeled & diced
Salt and freshly ground black pepper to taste
1/2 cup créme fraiche
1/4 cup fresh chives, chopped
Directions
In a large, heavy saucepan melt butter over medium heat. Add leeks and onions; sautéing for about 5-10 minutes or until vegetables are softened. Add chicken stock and potatoes.

Bring soup to a boil over high heat; cover pan and lower heat to maintain a gentle boil. Cook for about 20 minutes or until potatoes are very tender.

In batches, transfer soup to a blender or food processor. Puree until smooth. Adjust seasonings to taste with salt and freshly ground black pepper.

To serve, drizzle with créme fraiche and sprinkle with freshly chopped chives.
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