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Serving Size: 10  

    1 1/2 pounds Potatoes -- peeled and sliced
    1/2 pound Onions -- thin sliced
    1/4 pound Leeks -- thin sliced
    1 Bay Leaf
    White Pepper -- to taste
    1 Quart Chicken Stock, Weak
    1 Quart Light Cream -- cold
    Salt -- to taste

[1) Combine first group of ingredients and simmer until potatoes are done.

[2) Puree.....Add Cream and Salt...mix...Garnish with Chives.

NOTES: Oversalt this soup, its served cold.

Per Serving: 261 Calories; 19g Fat (64.4% calories from fat); 5g Protein; 19g Carbohydrate; 2g Dietary Fiber; 63mg Cholesterol; 903mg Sodium.


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