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Recipe Source: cdkitchen.com
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Creamy Potato Leek Soup
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Serves/Makes: 6
Ready in: 2-5 hrs
- 6 potatoes, peeled and cubed
- 1 tablespoon chopped fresh parsley, plus more for garnish, if desired
- 5 cups water
- 2 leeks, cleaned and white parts chopped
- 1 tablespoon salt
- black pepper, to taste
- 2 onions, chopped
- 1/3 cup butter
- 1 carrot, peeled and sliced
- 1 stalk celery, sliced
- 4 chicken bouillon cubes
- 13 ounces evaporated milk
Combine the potatoes, parsley, water, leeks, salt, pepper, onions, butter, carrot, celery, and chicken bouillon cubes in a crock pot. Mix well. Cover the crock pot and cook on low heat for 4-6 hours or until the vegetables are tender. Add the evaporated milk to the crock pot and turn the heat to high heat. Let cook for 30 minutes or until heated through. Serve the soup garnished with additional chopped parsley, if desired.
Recipe Source: cdkitchen.com
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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