Sorrel And Potato Soup

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2 tablespoons olive oil

1 tablespoon butter

8 potatoes (yellow-fleshed, if possible), cut into 1/2-inch cubes

2 large leeks (including tender green portions), chopped

2 quarts chicken or vegetable broth

15 large or 30 small sorrel leaves, cut into julienne strips

1/2 teaspoon freshly ground black pepper

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