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Ingredients
- Half of cooked leeks, carrots, and potatoes
- Broth to thin
- Heavy cream, optional
- Snipped chives, for garnish
Method
- With a food mill puree the leeks, carrots, and potatoes.
- Transfer the puree to a saucepan.
- Add enough broth to turn the puree into a souplike consistency and bring to a simmer.
- If desired, add heavy cream to taste.
- Season with salt and pepper.
- Ladle into soup bowls and garnish with snipped chives.
