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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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