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  • 2 cups peeled and diced potatoes
  • 1 1/4 cups sliced carrots
  • 1 leek (white part only), trimmed, washed and sliced
  • 3 cups chicken stock
  • 1 teaspoon salt
  • 1 cup cream
  • 1 1/2 teaspoons chives, chopped
  • Directions

    Simmer potatoes carrots and leek in the chicken stock for 25 minutes or until tender. Puree the vegetables in a food mill or blender. Empty into bowl or pitcher and stir in salt and cream. Chill. Serve very coid in individual soup cups or bowls. Top with chopped chives.

    Serves 4 to 6

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    Estate Hours

    9 a.m. to 5 p.m.

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