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8 large leeks, thoroughly cleaned and chopped
3 TBS butter
3 med. or 2 lg. baking potatoes, peeled and thinkly sliced
5 cups chicken stock
Salt and pepper to taste
In a large saucepan, melt butter and cook leeks until tender (about 20 min) but not brown. Stir in potatoes and chicken stock. Bring to a boil, reduce heat and simmer until potatoes are soft (~30 min). Puree until smooth. **At this point, I've been known to add cubed potatoes and carrots and cook until they're soft.**
Season with salt and pepper. Thin with water or stock of necessary. (Great topped with chopped, crisp bacon)