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Vichyssoise (Or Creamy Potato-Leek Soup)


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1 Tbs. butter or margarine

3 medium leeks, white parts sliced (3 cups)

1 medium fennel bulb, coarsely chopped

1 clove garlic, peeled

1/4 cup white wine

3 large russet or Yukon gold potatoes, peeled and diced (3 cups)

1 sprig fresh thyme

1/2 cup low-fat sour cream, optional

1/4 cup chopped fresh chives

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