Recipe courtesy of Michele Urvater
Episode: Sunday Start-up
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Total:
15 min
Prep:
15 min
Yield:
4 servings
Level:
Easy

Ingredients

Directions

With a food mill puree the leeks, carrots, and potatoes. Transfer the puree to a saucepan. Add enough broth to turn the puree into a souplike consistency and bring to a simmer. If desired, add heavy cream to taste. Season with salt and pepper. Ladle into soup bowls and garnish with snipped chives.

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