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Simmering the soup. Bring the leeks, potatoes, and water to the boil in= the saucepan. Salt lightly, cover partially, and simmer 20 to 30 minutes, o= r until the vegetables are tender. Puree the soup if you wish. Taste, and correct seasoning. After chilling the soup, you may wish to stir in a little more cream. Taste carefully again, and correct the seasoning. To= p each serving with a sprinkle of chives or parsley. NOTE: If you are not pureeing the soup, cut the vegetables rather neatly. Posted to MM-Recipes Digest by "John Weber"
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