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Cockaleekie Soup

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  • 1 quart chicken stock
  • 2 large potatoes, diced 1/2 inch
  • 1 bunch leeks, washed and diced 1/2 inch
  • 1 cup light cream
  • 1 sprig fresh thyme
  • 2 tablespoon butter
  • 2 tablespoon flour
  • Salt and pepper, to taste


  1. Sautee the potatoes and leeks in butter until leeks are wilted.

  2. Add the flour and stir to make a roux.

  3. Cook out the roux for 2 to 3 minutes.

  4. Add the chicken stick and thyme.

  5. Simmer for 30 to 40 minutes until potatoes are tender and leeks are soft.

  6. Finish with cream and season with salt and pepper.

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