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Ingredients
  • 4 medium leeks (dark green stems removed)
  • ½ large white onion, chopped
  • 2 medium russet potatoes, peeled and cut into cubes
  • 1 tbsp flour (use AP gluten free flour for GF)
  • 1 tbsp butter
  • 4 cups fat free chicken stock (or vegetable broth for vegetarians)
  • ½ cup 2% milk
  • salt and fresh pepper
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