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2 large leeks, washed, ends trimmed, thinly sliced
4 large russet potatoes, peeled and quartered
3 carrots, washed and chopped
2 celery stalks, chopped
2 cloves garlic, minced
salt and pepper to taste
4 to 6 cups vegetable broth, or enough to cover the vegetables
croutons and fresh parsley for garnish
heavy cream (optional)
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1st Keep
 rattyrowe
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