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Source: FamilyTime Community Cookbook

Leek and Potato soup
In France, this soup might be called vichyssoise. In any language, it is soothing and delicious.
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Serves: 12
Prep Time: 0 minutes
Cook Time: 0 minutes
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8 leeks, white part only, washed and medium juilenned
4 tablespoons salted butter or margarine
5 medium cloves garlic, finely minced
3 quarts chicken broth, homemade or low-sodium canned
6 medium carrots, peeled and medium chopped
2 teaspoons poons finely chopped fresh dill
1 teaspoon salt
1/2 teaspoon freshly ground black pepper




1. Heat the butter in a medium skillet and sauté the leeks over medium heat for 5-6 minutes, until soft and translucent. Add the garlic and continue to sauté for 1 minute more. Set aside.

2. Heat the chicken broth in a large stockpot over medium heat. Simmer for 10 minutes, removing any foam that rises to the top of the broth with a metal spoon. Add the potatoes, carrots, reserved leeks, dill, salt, and pepper to the broth and continue to simmer the soup, uncovered, until the vegetables are tender but have not lost their shape, about 30 to 35 minutes. Remove from the heat and cool for 10 minutes.

3. Purée the soup in batches in a food processor fitted with a metal blade. The soup will be smooth, colorful, and thick. Return the puréed soup to the stockpot and season to taste. Reheat over low heat and garnish with parsley.



This soup can be made a day ahead of time and reheated.


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