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Leek and Potato Soup

 
Water or vegetable stock 1 l
Leek 1/2
Potatoes  4
Onion 1/2
Butter 50 g
Cream 50 g
Salt, white ground pepper to taste
Cut the white and light green of leek and wash it. Cut the onion:
 
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Melt the butter in a pan. Add leek and onion. Slowly cook until soft, but without colouring:

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Add the water or stock. Peel and cut potatoes into small cubes and  add to the saucepan:

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Season with salt and pepper.  Simmer until the leek and potatoes are cooked, for approximately 15 min:

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Blend the soup to a puree in a liquidizer. Add cream:

 
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Serve the soup with white bread and butter:

 

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