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Recipe (click to expand)

2mdleeks, white part only
2tablespoonflavorless cooking oil
3cupchicken stock
2poundpotatoes, peeled and roughly diced
1teaspoonsalt, or to taste
1salt, to taste
4teaspoonwhite pepper
1sour cream
1chives, chopped


REMOVE THE ROOT END OF THE leeks, trim the dark green tops and reserve for
another use. Slice the light part into 1/2-inch rounds, wash well and set
aside on a plate.

Heat the oil in a pot, over medium heat, and add the
leeks. Cook, stirring, for 5 minutes. Add stock, water, potatoes, nutmeg,
salt and pepper. Raise heat to high, cover and bring to a boil. Reduce heat
to low and simmer, uncovered, for 30 minutes.

Remove from heat and puree
the soup in batches. Place pureed soup in a pot and reheat, covered, over
low heat. To serve, place a generous dollop of sour cream in the bottom of
each soup bowl and sprinkle with chopped chives. Transfer piping hot soup
to a tureen or pitcher and pour into bowls at the table.

Refrigerate soup
for up to 3 days or freeze the soup in 3-cup batches.

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