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Leek and potato soup Bonnie stern
Ingredients
  • 2 tbsp extra virgin olive oil
  • 2 leeks, trimmed, sliced and well-washed
  • 1 lb baking potatoes, peeled and sliced or chopped
  • 1 bulb fennel, trimmed and diced
  • 4 cups water or chicken stock
  • 1 tsp salt
  • pinch freshly ground black pepper
  • ΒΌ cup whipping cream, optional
  • 1 tbsp chopped fresh chives or fresh tarragon
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