Potato Leek Soup

Course : Soups
Serves: 6
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2 Pounds Potatoes, Peeled And Quartered
2 Medium Leeks, Trimmed And Cut Into 1-Inch Pieces
4 Cups Water
1 Teaspoon Salt
1/4 Teaspoon Pepper
1/2 Cup Milk
1 cup Heavy Cream

Preparation / Directions:

Combine potatoes, leeks, water, slat, and pepper in a 5-quart pot. Cook over medium heat for 25 minutes or until vegetables are tender. Drain vegetables, reserving cooking liquid. Assemble and attach fruit/vegetable strainer. Turn to speed 4 and strain potatoes and leeks. Combine strained mixture and reserved liquid; return to pot. Add milk and heavy cream. Heat through, but do not boil. Refrigerate until well chilled.


Nutritional Information:

149 Calories (kcal); 15g Total Fat; (90% calories from fat); 1g Protein; 2g Carbohydrate; 57mg Cholesterol; 385mg Sodium

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