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½ lb leeks
2-3 medium Russet (or other starchy) potatoes
2 Tbsp unsalted butter
1 medium onion, peeled and roughly chopped
1 clove garlic, peeled and crushed
½ cup dry white wine
1 qt vegetable broth or stock
Kosher salt, to taste
Ground white pepper, to taste
Tip: Use care when processing hot items in a blender as the hot steam can sometimes blow the blender lid off. Start on a slow speed with the lid slightly ajar to vent any steam, then seal the lid and increase the blending speed.
Makes about 1½ quarts (6 8-oz. servings) of soup.
Optional:
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