Recipe courtesy of Food Network Kitchen
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Total:
55 min
Prep:
10 min
Cook:
45 min

Ingredients

Directions

In large pot melt butter. Add leeks and cook over medium heat, stirring occasionally. Add potatoes and season with salt and pepper. Add water and bring to a simmer. Cook until vegetables are tender. Place 3/4 of soup into a blender and puree, return to pot and stir in cream. Serve hot or cold.

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