Potato Leek Soup Jennifer shares, “My kids love this soup. They call it Mashed Potato Soup. It’s super easy to make if you have an immersion blender.” 3 leeks, cleaned and chopped (do not use the tough green top of the stem) 2 TB. butter or olive oil 6 russet potatoes, peeled and chopped 2 qts. chicken or vegetable stock (or 2 qts. water mixed with 1-2 TB. CHICKEN or VEGETABLE SOUP BASE) 1-3 tsp. salt (recipe calls for the full 3 tsp., and potatoes really do need a fair amount, but with soup base and cheese the sodium level can get pretty high, so start with 1 and add more to your own taste) 1/4 tsp. PENZEYS PEPPER 1/4 tsp. or so GROUND NUTMEG, to taste 1/2 Cup or so freshly shredded cheese (Jennifer uses Parmesan)

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