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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 4 |
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Hearty healthy soup with all your veggie servings for the day right there. Definitely needs popovers, sweet creamery butter and a salad of baby greens. Ingredients:
2 large leeks |
1 cup scraped, chopped carrots |
1 cup peeled, chopped turnip |
1/2 cup chopped celery |
1/2 cup chopped onion; 3 cups peeled, chopped potatoes |
4 cups chicken broth; 2 bay leaves; 1/2 teaspoon salt; 1/4 teaspoon black pepper. |
chop white portion of leeks; discard tops. |
optional fresh chopped chives for garnish. |
Directions:
1. Saute leeks, carrots, turnips, celery, and onion in a Dutch oven until tender.
2. Add chicken broth, potatoes, bay leaves, salt, and pepper.
3. Briing to a boil; cover, reduce heat, and simmer 20 minutes or until potatoes are tender.
4. Remove and discard bay leaves.
5. Positiion hand-held blender and process until smooth.
6. Cook over low heat until thoroughly heated.
7. Stir in 1/2 cup whipping cream
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