Leek and potato soup.

Serves 6

1 pound leek, white part only
3 ouncesbutter
3 quarts chicken broth
2 pounds potatoes, peeled and diced
2 ounces butter
1 cup croutons

Wash and mince leeks. Heat butter in a large frying pan. Add leeks and sauté over low heat. Do not color.
In a large saucepan, combine leeks, chicken broth, and potatoes. Simmer covered for 30 minutes. Serve hot with croutons.

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