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Wednesday, November 10, 2010

Potato Leek Soup (Diana and Hanne)

3 medium leeks-use the white part
1 medium onion
4 medium sized potatoes-we leave the skins on
4 cups of stock
Fat Free 1/2&1/2 (1 to 2 cups)

Chop up onions and fry in Dutch oven until soft using 2 tablespoons of butter.
Cube potatoes and add with stock
Simmer for 15 minutes or until tender
Blend in small parts in food processor
When blended return to large part and add 1-2 cups Fat Free 1/2 &1/2
Salt and pepper to taste

Dutch oven or large soup pot
Food processor
Big spoon

This is a great winter favorite with garlic bread and salad

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