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2 tablespoons margarine or butter |
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1 cup sliced leeks |
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1 clove garlic, crushed |
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2 tablespoons all-purpose flour |
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1/8 teaspoon pepper |
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1 cup half-and-half |
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1 can (14.5 oz) ready to serve chicken broth |
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1 1/2 cups chopped fully cooked smoked ham (about 8 oz) |
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1 cup shredded Jarlsberg or Swiss cheese (4 oz) |
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1/2 cup pine nuts, toasted |
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1 tablespoon chopped fresh chives |
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Heat margarine in 2-quart saucepan over medium heat. Cook leeks and garlic in margarine about 2 minutes. Stir in flour and pepper. Stir in half-and-half and chicken broth. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in ham, cheese and pine nuts until cheese is melted and soup is hot. Sprinkle with chives. |
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