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Irish Potato and Leek Soup



  1. In a large saucepan, heat the oil and add the leeks, celery, onion and garlic.
  2. Sauté over medium heat for about 7 minutes, until the vegetables are soft.
  3. Stir in the vegetable stock or water, potatoes, salt, pepper and thyme; bring to a boil. Simmer over medium heat for 20 to 30 minutes, until the potatoes are easily pierced with a fork.
  4. Add the light cream and herbs and return to a light simmer, stirring occasionally.
  5. Remove the soup from the heat and let sit a few minutes before serving.
  6. To thicken, either mash the potatoes against the side of the pan with the back of a spoon or puree batches of the soup in a blender or food processor.
  7. Serve with warm bread.


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