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Start the year warm with a classic British leek and potato soup, using freshly dug potatoes and tender leeks from the garden. Melt the butter in a large pan, add leeks and onion, and cook until soft. Add potatoes and stock, bring to the boil, then simmer for 20 minutes. Blend until smooth, season, and garnish with parsley. Cooking time: 35 minutes Storage: Store in an airtight container in the fridge for up to 3 days or freeze for up to 3 months.Ingredients:
Method:
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