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POTATO, LEEK, GARLIC CREAM SOUP

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Prep Time 15 minutes
Cook Time 25 minutes
Servings 6 Servings

Ingredients

  • ¼ cup olive oil or butter
  • 2 garlic leeks minced (leek)
  • 4 cups diced potatoes
  • 4 cups chicken broth
  • ½ cup heavy cream
  • pinch nutmeg
  • white pepper (optional)
  • salt to taste

Instructions 

  • In a medium saucepan add the oil or butter, heat, add the leek garlic and cook at medium heat for 2 to 3 minutes. Add the potatoes, chicken broth and cook for 20 minutes.
  • Let cool and puree in the food processor or with a manual blender. Pour the soup into the saucepan, add the heavy cream, and season with salt and white pepper to taste.
  • NOTE: You can substitute the potatoes for 1 large envelope of instant potatoes. Serve hot and garnish with sour cream, chives and bacon.
Course: Soup