Potato and Leek Soup - Kraft Recipes Top
Comida Kraft
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Potato and Leek Soup

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  • Rinse leeks, cut off root end, slice each one in half, lengthwise, dice about 1/3" lengths. Watch for sand/dirt as you dice.
  • Melt butter in pan, heat onion and leek 'til tender/transparent. Add about 3 cups hot water to pan, add diced potatoes, cook about 20 min or 'til potatoes are getting tender but not mushy.
  • Add container of cream and return to near boil. Season with ground pepper and salt to taste (I may have put a little too much salt in this batch).


With a salad and a loaf of sourdough bread, it makes for a nice light dinner. I have not prepared but have had someone bring it in to work for me - fabulous.

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