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Leek and Potato Soup

Original recipe from Essential Pepin
kept bybeberequin
recipe by

1 tablespoons olive oil
2 medium-large leeks (leaving some of the green), split, washed, and cut into 1-inch pieces
1 medium onion, sliced
6 cups chicken broth
1 1/2 lbs potatoes, peeled and cut into 2-inch pieces
salt and freshly ground pepper to taste
3 tablespoons unsalted butter
1/4 cup fresh chervil leaves

  1. Heat the oil in a medium pot. When it is hot, add the leek and onion and cook over medium heat for about 5 minutes, until they soften and begin to brown lightly.
  2.  Add the broth, potatoes, salt, and pepper and bring to a boil. Boil for 30 minutes, or until the potatoes are tender.
  3. Add the butter to the soup. Puree the soup with a blender. (You should have about 7 cups). Serve immediately, garnished with a sprinkling of chervil leaves.



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