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18-*small-*red new potatoes |
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6-*C chicken broth |
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3-*leeks, chopped |
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3-*T butter |
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2-*C milk-* |
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salt and pepper to taste |
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Place potatoes into a large saucepan with water to cover. Bring to a boil and cook until tender. Meanwhile, saut/(c) leeks in butter until translucent. |
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When potatoes are done, skin them while they are still hot and cut them into bite sized pieces. Place potatoes into a stock pot with chicken broth and leeks. season with salt and pepper. |
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Cook over medium heat until simmering, then remove from heat and stir in milk. Serve immediately. |
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